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| 25 jalapeños cut in half (this is for a full batch, scale the below based on how much you are working 1lb ground beef 1lb sausage 1 block of cream cheese 50 pieces Thin slice Calabrese sausage * note you can go hot or sweet sausage/calabrese depending on your taste. If you like a little more kick add some calabria chile paste to the stuffing. | |
| Fry beef, sausage and cream cheese together. Add one pack taco seasoning. Cool, drain and pat off grease. Stuff the jalapeños. Wrap in hot calabrese. And put into smoker at 200-250. Smoke until you have your desired texture on the calabrese/jalapeno. Enjoy! | |
Unrated | |
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