bacon wrapped jalapeno poppers
(1 rating)
This popper can be made two ways hot and spicy OR even a baby can eat it mild. For Mild- Use mild pork sausage and scrape the peppers clean of seeds and membranes. For Hot and Spicy- Scrap the seeds out but leave the membranes and use Hot Or Medium Pork sausage (Per level of desired heat). I hate hot stuff and even I can eat the mild version!!! Excellent finger food for a party or holiday get togethers!Enjoy!!!
(1 rating)
yield
serving(s)
prep time
50 Min
cook time
45 Min
Ingredients For bacon wrapped jalapeno poppers
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2 lbjalapenos, fresh
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1 pkgbulk pork sausage, uncooked
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16 ozcream cheese, room temperature
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16 ozcheddar cheese, shredded
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2 pkgbacon, uncooked
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1 bottleranch dressing
How To Make bacon wrapped jalapeno poppers
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1Prep peppers WEARING GLOVES!!!. Cut peppers in halves length wise (leave on stems). Scrap out all the seeds and membranes. (leave membranes for a hot popper)
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2Rinse peppers in cool water. This makes sure the peppers are cleared of the seeds.
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3Mix together cream cheese, raw pork sausage, and cheddar shreds in a large bowl.
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4Scoop mixture into each pepper half (should be heaping)
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5Preheat oven 450 degrees. ( This step is not necessary if cooking on grill)
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6Cut bacon in to halves width-wise
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7wrap each half with bacon and stab with tooth-pick to hold together.
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8Place mixture side up on a baking rack inside a cake pan. (If using a grill, put directly on grill racks.)
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9Bake till bacon looks crisp and fully cooked.
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10Let set to cool (just long enough they will not burn guest fingers)
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11Serve with Ranch Dressing!!! Yummm!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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