SPRING HILL RANCH'S ARMADILLO TURDS
Every once in awhile we'll invite a Texan to one of our get togethers. If you understand the relationship between Texans and New Mexicans you'll understand that the Texan has to be a special kind of friend to get the invitation. In honor of the Texas State Critter, and to make our Texan friends feel even more at home, we've developed the Armadillo Turd. It's got a great combination of flavors and the whole plate of them will disappear faster than just about anything else on your appetizer buffet. PS: We've used chorizo on these but it is a little too strong to blend with the other flavors.
Provided by Wiley P @WileyP
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the center position and preheat the oven to 375°. Lightly grease a baking sheet.
- In a medium mixing bowl, combine the cream cheese, cheddar cheese, garlic, cilantro, cumin and salt until they are well blended. Set aside.
- Remove the stems from the jalapeños and cut each in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half horizontally. Place about a teaspoon of the cream cheese filling in each jalapeño quarter.
- Using about 1/4-1/3 cup of the sausage at a time, pat it into a 3-inch circle. Place a stuffed jalapeño quarter in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it is completely covered, and form it into an egg shape.
- Place the sausage-wrapped jalapeños about an inch apart on your prepared baking sheet. Bake them for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes. Serve as they are or with buttermilk dressing, queso or salsa.
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