Ingredients
| 15 | big old fat jalapeños, sliced and gutted | | 6 oz. | cream cheese | | 1/2 container | fat-free sour cream | | 1/2 lb. | finely ground hot country sausage, finely crumbled | | 2 | habañeros, puréed | | 2 sprinkles | ground super chilies, seed removed before grinding |
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Instructions
Microwave the cream cheese until mushy, then mix with the cooked sausage, sour cream and the puréed habaneros. Fill the jalapeño cavities to overflowing; sprinkle on the chili powder liberally and bake at 350°F for 30 minutes. Remove poppers and let cool.
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