Sausage Jalapeño Pepper Poppers
HTML Map
This post may contain affiliate links. See disclosure

Tuesday, August 26, 2014

Sausage Jalapeño Pepper Poppers


 I know everyone is looking for a great appetizer for all your Football parties!! 
I bet you would like something a little different but not too out there!
 So how about taking a tailgating favorite and adding some extra punch like these Sausage Jalapeño Pepper Poppers!
These are not just your average stuffed jalapeños, we are cranking them up a notch by adding sausage to a cream cheese filling and then using thick sliced bacon. 
I hope you and your guests/friends enjoy these babies and thanks for stopping by!
Remember to scroll to the bottom for more great football goodies!
Sausage Jalapeño Pepper Poppers
Ingredients
  • 1 lb of mild or hot ground Italian sausage
  • 2 packages of (8oz) cream cheese
  • 1 lb of thick sliced bacon, slices cut in half
  • 30-35 fresh jalapeños (depending on the size)
Instructions
1. Preheat oven to 375 degrees F.
2. In a large skillet crumble sausage and cook over medium high heat until brown and no longer pink. Remove skillet from heat and drain off the excess fat.
 3. Add both packages of cream cheese while the sausage is still hot, mix well and set aside.
4. Precook bacon according to your microwave directions until half-cooked and slightly pliable, set aside to cool. Suggestion: Placed about 4 bacon strips at a time on a plate covered with a paper towel and microwave them for 3 minutes turning half way through the cooking time.
5. Slice each jalapeño lengthwise and remove the seeds and membrane. The jalapeños will be similar to little boats.
6. Fill the jalapeño boats with the sausage/cheese mixture
7. Wrap a half cooked bacon slice around each jalapeño and secure with toothpicks
8. Place in a baking dish and bake for 20 minutes.
Powered by Recipage









And since I love football and football snacking, here are a few other recipes to try for your parties!



Potato Skins




Italian Sausage in Herbed Bread





    

  


2 comments:

  1. Hi Evelyn, great recipe you have here - definitely pinning for the fall! I think these would be beautiful in the mini sweet peppers that are all over the place now. (And even though I'm a native Texan, I'm a wuss! No spicy for me!) Also, would love them with reg. breakfast sausage too. Again, thanks for this awesome app!

    ReplyDelete
  2. I could totally eat a few of these right now!

    ReplyDelete

Thank you so much for your sweet comments:)))