Slice jalapenos in half length wise, to make 16 halves, and take out the seeds. If you are not placing them on a grill with a grate and baking (or grilling) on a flat surface, you may want to slice a small flat edge on the bottom so they don’t roll sideways. On the grill, they may not need this because they will fit in-between the rungs.
Chop sausages into small pieces, place in a small bowl.
Mix all breadcrumb ingredients in a bowl except the lemon juice, until combined. Add lemon juice and mix well to break up clumps.
Put ½ cup queso blanco into the bowl with the chopped sausage. Mix well.
Spoon about 1 to 1 ½ tablespoons sausage mixture into the cut jalapenos. Top with about 1 ½ teaspoons breadcrumbs.
Grill or bake. If grilling make sure to spray oil on any surfaces that are not nonstick in case of sticking. If on a grill, they should be ready in about 8-10 minutes but check and remove when the jalapenos are browning. The sausage is precooked. If baking, place on a parchment lined cookie sheet and bake at 425 F (220 C) for about 10-15 minutes, but check at the 10 minute mark for brownness. You can also broil for the last minute to get the tops nice and crisp.
Serve with more queso blanco drizzle on top! Be careful, they have a kick!
If you are gluten free and still want to give this a try use my recipes for Chickpea Sausage Crumbles to replace the sausage.
Use gloves when cutting and deseeding the jalapenos to avoid the spice being on your hands and transferring to other things you touch.
Use what you need form the queso blanco then serve the rest as a dip or keep for another time. It freezes well, simply defrost slowly on the countertop when needed, then reheat in the microwave or on the stove whisking well.
Read the post above for party ideas with this recipe.
Recipe time includes making the queso.
Nutrition info includes 1/2 cup of the queso and uses the nutrition for the Field Roast brand sausages.
Tips to prep ahead:
Make queso blanco dip and keep in refrigerator until ready to use. Make breadcrumbs.