Recipe and photo credit to Tracy Shaw from Food Wine Sunshine
1 cup Shuman Farms Vidalia® Onion, diced
12 Jalapeños, cut in half with membranes and seeds removed
16 oz breakfast sausage
8 oz cream cheese
1 cup shredded Cheddar cheese
12–24 slices of bacon, slightly cooked
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 6
1 Preheat oven to 400° F.
2 Warm a large skillet over medium heat and spray with olive oil spray.
3 Add onion, sauté for 1–2 minutes.
4 Add sausage, cook until browned.
5 Add cream cheese and Cheddar cheese, and stir well.
6 Using a small spoon, scoop the sausage and cheese mixture into the halved Jalapeños.
7 Wrap one slice of bacon around the stuffed Jalapeños (if desired). Use toothpicks if necessary to hold it on.
8 Bake for 20–30 minutes, until bacon is crispy and cheese mixture is nice and hot. Serve and enjoy!
To learn more about Shuman Farms, visit www.shumanfarms.com
