These Ultimate Jalapeno Poppers combine all of your favorite things into one scrumptious over the top appetizer. With bacon, sausage, and cheese – they can almost be the main dish. Did I mention Bacon? And Sausage? And Cheese – two kinds? Oh yeah – they are the most delicious things ever. As these have the seeds and membrane removed, and then they are cooked, I typically find that they are not super hot. Mild to medium and delightful.
This makes up 22 poppers, so you don’t have a ton of one appetizer. If you are having a big get together, definitely double it all up and make 44. You will need to cook them in two batches. Since this only uses 1/2 pound of sausage and 4oz of cream cheese, I have another appetizer recipe that comes in handy – Skillet Sausage Dip. Serve with chips or your favorite crackers and maybe some salsa. Now I’m getting hungry, when is the party? These two go together beautifully for small parties, allowing you to have a variety of appetizers, without having a ton of leftovers. Add a half batch of Cheesy Sausage Balls and you are good to go.
To start, make sure your cream cheese is at room temperature so it will blend easier, otherwise, you are going to develop some strong arm muscles. I generally set it out before I begin anything else. Then I cook the sausage, drain it and set it aside so it can cool slightly. I always use a hot sausage, but whatever you choose will be perfect. Once the sausage is done, that’s when I deal with the peppers. Leave the bacon in the fridge until it’s time to wrap the poppers. It is easier to use while it’s still chilled. I cut a whole package in half and use what is needed. You definitely want regular bacon, not thick sliced!
This calls for 11 medium jalapeno peppers. There is always enough filling. I use an actual long skinny teaspoon to scoop up the filling for each one. Wait and wrap them all at the same time, just in case you need to adjust the filling a bit. Remove the stems and slice the peppers in half lengthwise. Remove the seeds and white membrane. I use the same teaspoon to scrape this stuff out. This is the hardest/hottest part – use gloves or make sure you do not touch your eyes for a long time after doing this!!!
Once the peppers are cut and seeded, it’s time to mix up the filling. With the back of a fork, mix the cream cheese and parmesan cheese. Fold in the sausage and blend thoroughly. Fill each one of the pepper halves with about a spoonful of the filling.
After the peppers are stuffed the fun begins – no, seriously this isn’t hard. Take half a slice of bacon and spiral wrap it around each pepper, sort of stretching it as you go. These don’t have to be perfect, but you are kind of covering them from end to end. Press the end of the bacon down firmly. No need for toothpicks.
I cook these on a regular cookie sheet for about 20-30 minutes. I typically drain the bacon grease about every 5-10 minutes or so. Timing is relative to the size of your poppers. Just watch the bacon. When it is done and sort of crispy, you are good to go. Run a metal spatula or sharp knife under any that might try to stick.
If you are making the Skillet Sausage Dip, you can get it going while these are cooking. These are a perfect all by themselves. They also go perfectly with tortilla chips and salsa. Enjoy! Don’t forget to pin for later.
The Ultimate Jalapeno Poppers
The Ultimate Jalapeno Poppers combine all of your favorite things into one scrumptious over the top appetizer. With bacon, sausage, and cheese - they can almost be the main dish.
- 11 medium Jalapenos
- 1/2 lb Breakfast Sausage hot
- 4 oz Cream Cheese soften at room temperature
- 1/8 cup Parmesan Cheese freshly grated
- 1 lb Bacon regular sliced
Set cream cheese out to soften
Preheat oven to 400 degrees.
Cook sausage until done, crumbling it up as it cooks. Drain and set aside.
Remove stems and slice peppers in half lengthwise. Remove seeds and white membrane. Use GLOVES!!!
Combine the softened cream cheese and the parmesan cheese. Blend well. Fold in the sausage and mix thoroughly.
Fill each pepper with about a teaspoon of filling mixture.
Spiral wrap each popper with 1/2 slice of bacon. Stretch bacon slightly, covering from one end to the other as possible.
Place on cookie sheet and bake for 20-30 minutes until the bacon is done. Drain grease about every 5 minutes or so, as needed.
Once done, allow to cool slightly and remove to serving platter. Use a metal spatula or a sharp knife to loosen any that might have stuck a bit.
Serve with your other favorite appetizers, such as Skillet Sausage Dip or Cheesy Sausage Balls. Enjoy your gathering!
Don't forget to Pin for later!