As little as a few short months ago you couldn’t pay me or my husband to even try a Jalapeno popper – we both just figured they were going to be too hot for us. Now I am making them for my Christmas party. I must be growing as an adult, nah we were at a friends for dinner and they served jalapeno poppers and stuffed mushrooms – ugh I had to at the very least take a “no thank you” bite of each. My husband was going to be OK because he doesn’t mind mushrooms; I think it must be a texture thing for me. We were both super surprised how much we liked the poppers and the mushrooms were not too bad either.
So here I was shopping for the party; saw the jalapenos and decided why not! I get home and tell my husband what I was doing and he was psyched. Maybe we are both evolving hahaha stop talking crazy Donna.
This is actually going to be great come summer when I have way too many Jalapenos from my garden; I usually just bring them into to work and put them on one of the kitchen tables for whoever wanted them. Now I have more than salsa and guacamole to use them in.
24 +/- jalapeno
2 cups shredded cheddar cheese
8 ounce cream cheese – softened
16 ounce breakfast sausage – browned and drained

Slice each jalapeno in half lengthwise. Scoop out the seeds and veins; I use an iced tea spoon, it is small enough to fit right in them. If you are not wearing gloves, make sure not to touch your face or eyes until you wash your hands really well.

Mix the next three ingredients once the sausage is cooled.

Scoop about a tablespoon and a half into each jalapeno. Press the mixture into them so it doesn’t fall out.

Place on a sheet pan and broil for about 7-10 minutes but you know your oven better than me so watch them. You want them nice and browned and for the jalapeno to be soft

Macros = 2 pieces
228 Calories – 15g Fat – 10g Carbs – 13g Protein