Prep: 45 min
Cook: 15 min
Yield: 14 Servings
- 1 pound Mexican chorizo sausage (not the cured Spanish style)
- 8 ounces cream cheese, softened
- 6 ounces shredded cheddar cheese
- 22 large jalapeño peppers, halved lengthwise and seeded
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- Ranch salad dressing, optional
- Remove raw ground sausage from casing. In a large skillet, cook the sausage over medium heat until no longer pink. Remove from pan and drain on paper towels.
- In a small bowl, combine the cream cheese and cheddar cheese. Fold in sausage and spoon about 1 tablespoonful into each jalapeño half.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapeños first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes.
- Dip the jalapeños in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.
- In a medium skillet, heat the oil to 365°F. Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Serve with Ranch dressing for dipping, if desired.
About the ChefLarry Janke
I am a firm believer that cheese makes everything better. And when you can make and use fresh cheeses in your favorite recipes...Well, life just doesn’t get much better than that. Except maybe if you’re eating homemade cheese while drinking your own homebrew. That would certainly qualify. I started out homebrewing years & years ago. And since then, I’ve become an avid cheesemaker, and winemaker, too. Sharing some of my favorite recipes is my way of converting new makers to the cause!