Ingredients
3 cans (12 ounces each) pickled jalapeno peppers4 cups shredded cheddar cheese, divided1 pound bulk pork sausage1-1/2 cups biscuit/baking mix3 large eggs, lightly beaten2 envelopes pork-flavored seasoned coating mix
Preparation
Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.
Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown.
