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Andy Landry’s Tailgate Stuffed Jalapeños
Andy Landry’s stuffed jalapeños are always gone as fast as he can make them at their UT tailgate parties.
Christi Landry says, “He can’t make them fast enough! Read more here.
1 pound mild Italian sausage
1 pound shredded sharp cheddar cheese
20 medium-sized jalapeños
2 red onions, sliced
10 strips honey bacon, cut in half so that you have 20 shorter strips
Teriyaki sauce
In a medium bowl, mix together the sausage and cheese. Hollow out the jalapeños, wearing gloves while scooping out the seeds. Stuff the sausage-cheese mixture into the peppers. Place a slice of onion over each of the filled peppers. Wrap the peppers with a strip of bacon and secure with a thick toothpick. Grill over a hot fire. Glaze the peppers with teriyaki sauce for 1 minute before pulling them off the fire.
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