Œufs de tatou au bœuf

Ingrédients

• 4 oz cream cheese
• 1/4 cup shredded yellow cheddar cheese
• 1 clove garlic (minced)
• 1 tsp cilantro (chopped)
• 1/8 tsp ground cumin
• 6 medium fresh jalapeños
• 4 pounds ground beef (You can also use a combo of ground beef and pork sausage, chorizo would be nice)
• 1 fresh lime (You can use bottled if you don't have it, but fresh is appreciated)

Préparation

1. 1

   Preheat the oven to 375°F and line a rimmed baking sheet with foil.

2. 2

   Mix together the cream cheese, cheddar cheese, garlic, cilantro, and cumin until well blended. Taste, add salt and adjust seasonings if needed.

3. 3

   Remove the stems from teh jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally. Note to self: wear gloves and do not touch your face or you may be sorry!

4. 4

   Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage, pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.

5. 5

   Place meat-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes. (I like mine as juicy as possible, so I skip this step).

6. 6

   Sprinkle your eggs with lots of fresh lime juice and serve with buttermilk dressing, queso or salsa. I like juicy lime wedges on the side too.