The other day I picked up a Jalapeno rack and was extremely excited to try it out. In my excited state, I totally forgot that that February is not the best time to find jalapenos. However, after a long search I found some fresh jalapenos.
There are a ton of companies that make jalapeno racks. I choose the cheapest rack that included a corer and free shipping. That rack was the King Kooker 36 hole jalapeno rack.
To Start you need some ripe jalapenos. Jalapenos are a tad bit hard to come by, in the middle of February in Virginia, but I found some.
Wash and core your jalapenos. I picked up this jalapeno rack not only because it was the cheapest, but because it included a corer. The corer was totally worth the money all on its own. It cleanly sliced through the innards of the jalapeno like a hot knife through butter.
You can also use a paring knife, but I recommend getting a corer. Once the insides are scooped out, rinse them out with water.
Next stuff the insides with a combination of hot link sausage and cream cheese. I purchased a single link of sausage from the butcher, sliced off the casing and then stuffed the jalapenos. I stuffed the jalapenos about half-way up with the sausage and then topped them off with the cream cheese.
I also made some that were cheese only. I stuffed them with alternating layers of cream cheese and cheddar cheese.
Once all of the peppers were stuffed I topped them with a sprinkle of seasoned salt. I like Lawry’s but you can find a ton of different ones at the store.
Place each of the jalapenos into one of the holes in the rack and place on a medium temperature preheated grill (roughly 350 degrees).
Cook for about 20 minutes and check. You may have to rotate the tray if you have hot spots on the grill.
Continue cooking for another 10-15 minutes or until the jalapenos are darkened and soft.
Remove and serve.
These were out of this world. I had trouble finding Dana after I was done cooking. Therefore, she only received one of these precious gems. Needless to say, I was in the dog house for eating all but one of them.
- 12 Jalapenos
- 1 8oz package Cream Cheese
- 4 oz Hot Sausage
- 2 tsp seasoned salt
- Wash and core the jalapenos.
- Fill each jalapeno half way up with sausage.
- Then top off each jalapeno with the cream cheese.
- Dust each stuffed pepper with seasoned salt.
- Preheat a grill to medium heat (350 degrees).
- Place the jalapenos on a jalapeno rack directly over the heat and grill for 30-35 minutes or until the jalapenos are softened.
- Eat and serve.
Mental note, next time share.