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bacon wrapped jalapeno poppers

(1 rating)
Recipe by
Teresa P
Granbury, TX

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

  • 2 lb
    jalapenos, fresh
  • 1 pkg
    bulk pork sausage, uncooked
  • 16 oz
    cream cheese, room temperature
  • 16 oz
    cheddar cheese, shredded
  • 2 pkg
    bacon, uncooked
  • 1 bottle
    ranch dressing

How To Make bacon wrapped jalapeno poppers

  • 1
    Prep 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)
  • 2
    Rinse peppers in cool water. This makes sure the peppers are cleared of the seeds.
  • 3
    Mix together cream cheese, raw pork sausage, and cheddar shreds in a large bowl.
  • 4
    Scoop mixture into each pepper half (should be heaping)
  • 5
    Preheat oven 450 degrees. ( This step is not necessary if cooking on grill)
  • 6
    Cut bacon in to halves width-wise
  • 7
    wrap each half with bacon and stab with tooth-pick to hold together.
  • 8
    Place mixture side up on a baking rack inside a cake pan. (If using a grill, put directly on grill racks.)
  • 9
    Bake till bacon looks crisp and fully cooked.
  • 10
    Let set to cool (just long enough they will not burn guest fingers)
  • 11
    Serve with Ranch Dressing!!! Yummm!!!

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