• 24 fresh jalapenos
• 24 slices Monterey Jack cheese
• 2 C. Bisquick
• 1 lb. andouille sausage (or any other spicy variety)
• 1 lb. shredded Cheddar cheese
• 1 Tbsp. cayenne
• 1 Tbsp. garlic salt

1. Seed jalapenos and slice down the middle length-wise enough to separate the two halfs without completely cutting them in half.
2. Slice a thin slice of Monterey Jack cheese in between the two halves.
3. Repeat steps for each of the 24 jalapenos.
4. Mix the remaining ingredients with your hands. Add a little milk if it dough formed seems dry. Divide the dough into 24 balls and pat into pancakes.
5. Put stuffed pepper in the center of each pancake; press pancake around the stuffed jalapenos making sure there are no holes.
6. Bake for 30 minutes at 325 degrees.

Spicy goodness - not for the faint of heart or calorie conscious!