Ingredients
- 12 large jalapeños
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 pound breakfast sausage, cooked and crumbled
- 12 slices of bacon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Feel free to substitute turkey bacon for a lighter option, or use a plant-based sausage to make it vegetarian-friendly. The key is to make it your own, much like I learned from my grandmother.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This will prevent the jalapeños from sticking and make cleanup easier.
- Slice the jalapeños in half lengthwise and remove the seeds and membranes. If you want extra spice, leave some seeds in the mix.
- In a mixing bowl, combine the cream cheese, shredded cheddar cheese, cooked sausage, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until well combined.
- Fill each jalapeño half with the cheese and sausage mixture, making sure not to overfill.
- Wrap each stuffed jalapeño half with a slice of bacon, securing it with a toothpick if necessary.
- Place the jalapeños on the prepared baking sheet and bake for 20-25 minutes or until the bacon is crispy and the cheese is bubbly.
- Allow to cool slightly before serving. Enjoy the mingling of flavors as they come together in each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International