Jalapeño Poppers

18 large jalapeño peppers, tops cut off, ribs and seeds removed

1/3 lb. Home Style Smoked Sausage – mild or hot one link, fried or grilled, then chopped

Combine and mix:

1 cup sharp cheddar cheese, grated

½ cup grilled corn kernels

3 green onions, sliced thin

Combine and beat with a fork or whisk:

1 egg white

1 Tbs water

1 clove garlic, pressed

1 tsp GirlsonaGrill Cajun Rub

dash of Crystal Hot Sauce (optional)

Olive oil to drizzle

Combine the sausage, the cheese mixture and the egg mixture, and toss well. Stuff this into the peppers, mounding it a little bit on the top (the cheese will melt down).

Fit the peppers into a disposable muffin pan, placing 2 or 3 peppers in each cup. Drizzle the stuffed peppers with olive oil.

Grill over an indirect, medium fire for about 15-20 mins, turning the pan occasionally until the cheese has melted and the peppers start to char.

Remove, and serve hot.

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This Southwestern appetizer derrives its flavor from fresh-grilled corn and hot sausage. In this recipe, we used hot smoked sausage from Home Style Foods.