24 Supreme Cuts Jalapeño
3 large eggs
cup grated jack cheese
Freshly ground black pepper
4 tortilla chips, crushed
1 cup pizza sauce
1 Italian sausage, cooked and crumbled
cup grated mozzarella
1 cup chunky peanut butter
cup of your favorite jelly
Preheat oven to 350 degrees.
Cut tops off jalapeño peppers and clean out the core
and seeds. Place them upright in an armadillo jalapeno
cooker. Alternatively, cut holes to fit the jalapeños
in the bottom of a disposable aluminum baking pan and
invert it onto a baking sheet.
For the huevo ranchero filling:
Beat the eggs and stir in the salsa, half the jack
cheese, and salt and pepper. Fill 8 of the peppers 3/4
full and top with remaining jack cheese and crushed
For the sausage pizza filling:
Mix together the pizza sauce, crumbled sausage, and
half the mozzarella. Fill 8 of the jalapenos and top
with the remaining mozzarella.
For the peanut butter filling:
Put the peanut butter into a plastic bag and cut off a
corner to make a pastry bag. Squeeze the peanut butter
into the remaining peppers making sure that they are
filled all the way down. Top with a spoonful of jelly.
Bake the poppers for 30-40 minutes, or until the
peppers are soft.