HILLSHIRE FARMS JALAPENO CHEDDAR RECIPES

Steps:

• Cut cream cheese lengthwise into 4 pieces. Place on a plate and freeze 30 minutes.
• Meanwhile, cut sausage crosswise into 4 portions. To create a pocket, cut each portion, lengthwise, three-fourths of the way through.
• Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with half of a jalapeno.
• Wrap a slice of uncooked bacon around each stuffed sausage and secure bacon with toothpicks as needed.
• In a charcoal grill, arrange medium coals around the edge of the grill. Place a drip pan in the center of the grill. Place sausage, slit-side down, on a grill rack over the drip pan. Cover and grill 25 minutes or until sausage is browned and bacon is cooked through, turning (to slit-side up) halfway through grilling.
• Let stand 10 minutes. Cut each sausage into 4 portions and serve with toothpicks as appetizers.

Steps:

• Preheat your grill to high. Very lightly brush corn with canola oil and sprinkle with Kosher salt. When grill is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots, about 10-12 minutes (or longer depending upon how hot your grill is). Remove corn from grill and let cool. Cut kernels off cob and reserve. Discard cobs.
• Combine corn with avocado, red onion, and lime juice. Season generously with Kosher salt.
• Grill sausage according to package directions. Top with the roasted corn and avocado salsa. Devour.