Sausage Stuffed Jalapeños
These sausage-stuffed jalapeños load up spicy jalapeño peppers with plenty of cheese, topped with a cocktail sausage, and wrapped in crisp bacon, and are sure to tantalize your taste buds.
- 10 jalapeños, halved lengthwise and seeded
- 6 ounces cream cheese, softened
- ½ teaspoon kosher salt
- 1¼ cups fresh grated Monterey jack cheese
- 20 smoked cocktail sausages, I used Lil’ Smokies
- 10 slices smoked bacon, cut in half
Preheat the oven to 425°F. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray. Place a cooling/baking rack on top of the prepared baking sheet. Set it aside.
Add the cream cheese and kosher salt to a medium-sized mixing bowl. Use a handheld mixer at medium speed. Beat the cream cheese for 30 seconds to 1 minute until smooth.
Add the shredded cheese and mix until well combined.
Fill the halved jalapeños with the cream cheese mixture.
Place 1 sausage on top of the cream cheese layer.
Carefully wrap the stuffed jalapeño with the halved bacon slices and place it on the prepared baking sheet. Bake for 20 to 25 minutes on the second-highest oven rack. Keep a close eye on the bacon to ensure it does not burn. Remove from the oven. Allow the stuffed jalapeños to rest for 5 minutes. Serve with your favorite dipping sauce, blue cheese, or ranch dressing.
- If possible, when picking the jalapeños, pick smaller and “plumper” peppers. This will make wrapping the jalapeños much easier.
- The cooling/baking rack helps with the excess oil from the bacon. If you don’t have one, you can just bake on the prepared baking sheet and immediately transfer the cooked jalapenos to a waiting paper towel.
- Make sure the cream cheese is at room temperature, so you don’t have lumps in your cheesy mixture.
- Make sure that you wash your hands very well after handling the raw jalapeños. Do not touch your face or eyes. You can use food prep gloves if your skin is very sensitive to the oils in the peppers that cause the stinging/burning.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your peppers as the suggested cooking time approaches.
Calories: 120kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 29mgSodium: 296mgPotassium: 56mgFiber: 0.2gSugar: 1gVitamin A: 248IUVitamin C: 8mgCalcium: 66mgIron: 0.2mg