Also Great With Serrano, Anaheim, Or Other Thick-Walled Chiles

12 Large Jalapenos (or other thick-walled chiles)
1 pkg Cream Cheese
1/2 cup Grated Fresh Parmesan Cheese
1 package Pork (or Lamb) Sausage*

*You may also use ground lamb or pork and add your own spices to make your own fresh sausage for this recipe.

In a bowl, soften cream cheese.
Add 1/2 cup grated fresh Parmesan cheese and mix until smooth.

Over med-high heat, saute ground pork just until nicely browned. Prep pan with a bit of olive oil + butter, just enough to keep pan from becoming dry and meat from sticking. Add pork to cheese mixture.

Gloves are recommended when working with any hot peppers. Cut peppers in half lengthwise. Remove seeds. If you prefer more mild jalapeno poppers, remove inner membranes. If more heat is preferred, leave membranes.

Pre-heat oven to 400 degrees. Line baking sheet or baking pan with foil. Fill jalapeno halves with cheese and pork mixture. Place filled jalapenos on baking pan and place in oven for 18-20 minutes, longer for softer peppers and less time for firmer peppers. Remove from oven and let cool for 5 minutes before serving. Cover unserved poppers well to keep warm.