I will be making these for the Patriot’s football game with jalapeno’s from my garden. My plants are still producing, at least for another week, supposed to be another warm week around here. We have been having pub food the last few Sunday’s while the game is on.
Just a few short years ago my husband and I pretty much steered clear of Jalapeno’s we both thought they were going to be way too hot. Since we tried them back in 2017. Yes I remember the date and where we were. Yes I cheated a little since I blogged about it. If nothing else my blog has also been a kind of food diary for me. Plus I love being able to google myself for my favorite recipes.
My husband has even ordered jalapeno poppers out at restaurants. We do find that some are definitely spicier than others but it may be 1 out of dozen or so. They taste so good that they are actually worth the risk.
Jalapeno Poppers
Ingredients
- 24 +/- jalapeno's sliced in half lengthwise. ribs and seeds removed
- 2 cups shredded cheddar cheese
- 8 ounce cream cheese softened
- 16 ounce breakfast sausage crumbled, cooked and drained
Instructions
- 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.
- Cook the sausage breaking up into small pieces. Once cooled place in a medium bowl add the cream cheese and shredded cheese.
- 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