These jalapeño poppers are show stoppers! They are the perfect game day appetizer. My husband’s friends request these whenever they come over. These poppers are spicy, salty and cheesy. I love bringing them to a BBQ as an appetizer and they usually disappear within the first 5 minutes. Trust me when I say they’re addicting. This recipe makes about 30 poppers.
- 15 jalapeños
- 1 lb jimmy Dean sausage
- 1 8 oz block of cream cheese
- 1 cup of grated Parmesan cheese
Preheat oven to 375 degrees.
Cook the sausage in a pan over medium heat until the meat is browned. Drain the fat from the pan and add the cooked sausage to a bowl of room temperature cream cheese. Mix together until fully incorporated. Then add parmesan cheese and mix again. Set aside.
Now to prep the jalapeños, I recommend wearing food gloves. Not wearing them is a mistake you only make once and results in your hands in 2 bowls of milk (I never knew your hands could feel spice the same way your mouth does). Cut the jalapeños in half, lengthwise. Then scrape out the seeds. Fill each jalapeño with the sausage cream cheese mixture. Once all jalapeños are filled, place on a baking sheet and into the oven. Cook until peppers are softened, about 25 to 30 minutes.