Yield: 10 appetizer-sized servings.
10 jalapeños
6 ounces cheddar cheese
2 ounces cream cheese
1 tablespoon roasted pimentos
2 tablespoons Duke’s mayonnaise
¼ teaspoon paprika
¼ teaspoon sea salt
1 cup cooked ground sausage
For garnishing (optional):
2 slices bacon, cooked and crumbled
1 tablespoon fresh cilantro leaves, finely chopped
In a skillet over medium heat, cook bacon to crispy. Crumble and set aside.
Pre-heat oven to 350°.
Shred cheddar cheese and mix with cream cheese, pimentos, mayonnaise, salt, and paprika. Add sausage and stir to incorporate.
Halve and core jalapeños, and fill each half with a tablespoon of filling. Arrange stuffed jalapeños in a baking sheet.
Bake for 17-20 minutes or until peppers have softened and cheese is golden and bubbly.
Top peppers with bacon and cilantro and serve hot.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
