Santa Fe Stuffed Jalapenos

W&W Old Santa Fe Cheeseball

1 lb ground pork sausage

12 oz Cream Cheese

1 to 1 1/2 lbs large fresh jalapeno peppers, halved lengthwise and seeded

Preheat oven to 425 degrees.  Cook sausage in a skillet until done.  Drain and crumble.  Mix softened cream cheese, Santa Fe mix, and Pepper & Onion topping.  Stir in cooked sausage and refrigerate until firm.  Spoon about 1 TBSP of the sausage and cheese mixture into each jalapeno half.  Place stuffed jalapenos directly on cookie sheets or on wire racks set on on cookie sheets.  Bake for 20 minutes or until stuffing begins to brown.  Serve immediately.  Even better served with W&W Back at the Ranch Dip.

TIP It's best to wear gloves when handling peppers.  Jalapenos can be stuffed and then refrigerated for up to 24 hours until you are ready to bake them!