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.
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
