These ultimate jalapeño poppers are creamy, spicy and loaded with cheese, bacon, and sausage. The perfect appetizer or side dish to your meal!
I have to admit I have a slight obsession with jalapeño poppers. Honestly, who can resist fresh jalapeños stuffed with cheese, topped with sausage and covered in bacon? Not me – that’s for darn sure!
How to Make Jalapeño Poppers
You want to begin by picking out jalapenos that are a good medium size of 3-4 inches long. You don’t want them too small or else you won’t be able to stuff them full of the cheesy goodness! You will remove the stem from the top, slice them lengthwise and then use a spoon to gently scrape the seeds and membranes from inside the peppers. The seeds are where all the heat of the jalapeños are so you want to do your best to remove them all or you might bite into one spicy pepper!
The peppers are stuffed with a combination of cream cheese, cheddar cheese, and shallots then topped with a slice of link sausage. You will then wrap them in either a half or a whole slice of bacon depending on how long your jalapeños are. You may need to secure it with a toothpick if the bacon isn’t wanting to stay wrapped around the pepper.
I like to serve my poppers as an appetizer or as the side dish to a nice grilled steak. I promise you however you eat them – you will not be disappointed! You can even make these poppers the night before a party and pop them in the oven when you’re ready to cook them. This recipe is easily doubled if you need to do so!
- 10 Jalapeños – Medium Sized
- 10 slices Bacon, sliced in half If peppers are large – you may need to use the entire slice of bacon.
- 20 slices Link Sausage Cut into 10 1.5 inch sections, then slice in half lengthwise
- 1 8oz Block Cream Cheese
- 1 cup Grated Sharp Cheddar
- 1 Shallot, diced
Preheat oven to 425 degrees.
Slice jalapeños lengthwise. Use a spoon to remove seeds and membranes from peppers.
Mix cream cheese, sharp cheddar cheese, and diced shallots. Fill the hollowed-out peppers with cream cheese mixture.
Place the sausage on top of the cream cheese. Wrap the half slice of bacon around jalapeño and secure with toothpick.
Place in 425 degree oven until bacon is crispy. 20-25 minutes.
Alternatively these can be cooked on the grill. Cook on a medium heat grill until the jalapeño is tender and the bacon is crispy. Keep lid closed while grilling.
I hope you enjoy this recipe! If you give it a try be sure to tag me on Instagram @ksalom so that I can check it out!
Guy ActualFebruary 13, 2020 at 10:31 pm
I made these will my little girl (4), as she loves spicy food. The only thing I changed was not cutting off the stem, as all the filling can flow out. Be careful not to overfill the peppers as it will produce a baking sheet of cheese, and it seems like you will end up with the same amount of filling if you over fill.
We also did something a little different with another set. We baked them just to the point where the bacon was starting to brown. (Soft cook, but safe) We then put them in the fridge, and once fully cooled, we deep fried them to perfection. 10x better this way, but loads more fat.
Either way, these are the best stuffed Jals I have ever had, and Kiddo agrees.