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.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
