Our recipe for these Sausage and Cream Cheese stuffed Jalapeño Appetizers is one of our best. We used thick cut bacon and mixed the cream cheese with seasoned sausage to pack in that extra punch.
We know everyone is looking for a great appetizer for all your game day celebrations. And we are betting you would like to serve something a little different but not too out there.
So how about taking a tailgating favorite and bring it up a notch by adding sausage with the cream cheese? That would make them not just an average Cream Cheese stuffed Jalapeño Appetizer, but an extraordinary delight.
And we are also wrapping them with thick sliced bacon for that extra bacon taste. These are always a hit at our celebrations and we know they will be a hit at yours.
Remember to scroll to the bottom for more great football goodies!
Cream Cheese stuffed Jalapeño Appetizers
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
- Preheat oven to 375 degrees F.
- 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.
- Add both packages of cream cheese while the sausage is still hot, mix well and set aside.
- Precook bacon in a Microwave Bacon Tray 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.
- Slice each jalapeño lengthwise and remove the seeds and membrane. The jalapeños will be similar to little boats.
- Fill the jalapeño boats with the sausage/cheese mixture
- Wrap a half cooked bacon slice around each jalapeño and secure with toothpicks
- Place in a baking dish and bake for 20 minutes.
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Football Cutting and Serving Board
And since We also love football snacking, here are a few of our other recipes to try for your parties
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!
I could totally eat a few of these right now!