Santa Fe Stuffed Jalapenos


1 Santa Fe Cheeseball & Appetizer Mix
1 lb ground pork sausage (mild or hot, depending on preference)
12 oz cream cheese
1 - 1 1/2 lbs large fresh jalapeno peppers, halved lengthwise and seeded*


Preheat oven to 425 degrees.  Crumble sausage and cook in a skillet until done.  Drain.  Mix softened cream cheese, Old Santa Fe Cheeseball Mix and Pepper & Onion Topping.  Stir in cooked sausage and refrigerate until firm.  Spoon about 1 Tbsp. of the sausage and cheese mixture into each jalapeno half.  Place stuffed jalapenos directly on cookie sheets, or on wire racks set on cookie sheets.  Bake for 12-15 minutes or until stuffing begins to brown.

Serve immediately.  Even better served with Wind & Willow Back at the Ranch Dip!  Simple, delicious, and addictive!

Tip:  It's best to wear gloves when handling peppers.  Jalapenos can be stuffed and refrigerated for up to 24 hours before baking.