Jalapeno Poppers

Introduction: Jalapeno Poppers

In my  family, these are always a hit and enjoyed as a delicious appetizer.

Just as a note, chilies in general can be spicy, but jalapenos tend to be a little milder especially when the seeds are removed. These are not as spicy as they look so try them before you judge them.

Step 1: Ingredients

You will need:

8 oz Block of Cream Cheese
1 cup Parmesan Cheese
1 can Dice+d Green Chilies
1lb Tube of Sausage (hot)
24 Medium Sized Fresh Jalapenos

The first thing you should do is remove the cream cheese from the refrigerator and allow ample time for softening. This will make it easier for mixing in the following steps.

Step 2: Cook Sausage

Fry sausage on medium heat until golden brown. As you are frying, chop into small pieces.

Once it is cooked thoroughly, remove from heat, place on a paper towel (to remove some of the grease) and let cool.

Step 3: Cut and De-seed Jalapenos

Note: If you are sensitive to the heat of jalapenos, I recommend wearing gloves, it will keep your hands from burning. On the same note, be sure not to touch your eyes!

Cut the jalapenos lengthwise and try to keep the stems on.

Remove the seeds of the jalapenos.

Step 4: Create Mixture

Combine the softened cream cheese, can of green chilies, cup of Parmesan cheese and cooled sausage. Mix thoroughly.

Note: This mixture can be made ahead of time and put in the fridge for later stuffing and baking.

Step 5: Fill Jalapenos and Bake

Fill the sliced jalapenos with the mixture. 

Bake in a preheated oven at 425 F for 25 minutes. Remove from oven and serve hot. Enjoy!!

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    10 years ago on Introduction

    Adding this to my cookbook. Yes, WEAR GLOVES. The heat inducing chemical is oil based and difficult to remove.

    I make a breaded version that's great but time consuming. Some ideas: swap the sausage with bacon, parmesan cheese with cheddar or taco cheese, and for real heat, a chopped jalapeño for the canned chilies.



    Reply 10 years ago on Introduction

    These are great suggestions. Thanks, I will definitely have to try them soon!!!