“Yum! Yum yum yum! YUMMY!!” is basically all I can say while concentrating all my attention on stuffing my mouth full of these spicy baked jalapeno poppers. I am literally obsessed and could probably consume them on a daily basis. I first tried these little bundles of joy while staying with my grandmother while traveling through for work. Since then, I make sure she has all the ingredients ready when I show up for a visit. These little bites are an easy go-to party appetizer or game day treat. They are easy to make and even easier to consume (unless, of course, you get an extremely spicy jalapeño. Do not drink water! It doesn’t help! Grab some milk and chug it down.).
The rest of the family got to finally try these over Thanksgiving at my grandmother’s. It was our appetizer before our yearly Thanksgiving-Eve oysters which we posted about a week or two back. We promised in our last post to send our recipe along to all of you! So here it is! The recipe is based off of Jimmy Dean’s own personal baked jalapeno popper recipe. We have altered it to our own family’s taste.
First, halve each jalapeño from stem to end. Remove all of the seeds and white membrane. Remember, the more seeds and membrane you leave the hotter the peppers will be! Because of how hot peppers can be, especially their oils, I recommend wearing plastic gloves while de-seeding. Sometimes the peppers can cause a burning sensation on your hands (and anywhere else your hands touch, like your eyes!). If you do not have plastic gloves, use a plastic Ziploc to cover the hand handling the pepper.
Once all of the jalapeño are halved, it is time to work on the filling. First, choose any stove-top pan. We personally use a cast iron. Everything cooked in a cast iron tastes better because of all of the layers of seasoning left on the skillet from cooking projects past!
After taking out your nifty pan or skillet, add in the sausage. You do not need to add extra cooking oil to any nonstick pan or skillet. The sausage has its own oils. If the sausage does start to stick, you can aid JUST A LITTLE oil to the pan. But honestly, it is really unnecessary. We personally use Jimmy Dean’s hot sausage. Cook the sausage on medium high heat. Stir continuously so the sausage breaks up and cooks through completely.
Once the sausage has cooked, add in the cream cheese. It is easier to melt the cream cheese if you cut the block into smaller pieces. While the cream cheese melts, continue to stir so the sausage doesn’t burn and cheese completely incorporates. Once all of the cheese and sausage are combined into a gooey mess of yumminess, turn off the stove and leave to cool for a few minutes. The mixture is easier to spoon into the jalapeños when cooled because the cheese does not slide around nearly as much.
All that is left is spooning the creamy cheesy mixture into the jalapeños. After that, you just have to pop the baked jalapeño poppers into the oven and cook until they are sizzling and bubbling. Enjoy!
Spicy Baked Jalapeno PoppersCourse: Appetizers
1 Pack of Sausage (Jimmy Dean Hot Sausage)
8 oz Pack of Creme Cheese
16 jalapeños halved
- Preheat the oven to 375 degrees
- Cut the jalapeños in half and remove the seeds
- Cook the sausage in a skillet
- Add the creme cheese to the pan and stir into the sausage until completely combined
- Line a baking sheet (preferably one with a lip) with aluminum foil for easier clean-up, then line up the jalapeños with their inside facing up
- Top the jalapeños with the sausage/creme cheese filling and place in the oven at 375 degrees for 15 to 20 min or until bubbling and golden