Baked Loaded Jalepeno Poppers

14 Sep

These.Are.Unbelievable. Seriously, I don’t like jalepeno’s and I can’t stop dreaming about them. Joel doesn’t like anything spicy and he devoured them. I came across this recipe a few months ago and made them for a family get together. They disappeared at an alarming rate and I only got to sample half of one. Since then, they have been at pretty much every gathering that we have attended. These would be a huge hit at any football game or tailgate party! They will definitely be gracing a many a Husker game!

Loaded Baked Jalepeno Poppers
recipe from Piece, Love & Cooking

For the Filling:
1 Block Cream Cheese, Softened
½C Rotel Tomatoes, Drained
½C Mozzarella Cheese, Shredded
½C Spicy Ground Sausage, Cooked

For the Poppers:
6-10 Jalapenos, Sliced in Half & Seeded*
12 Slices Bacon, Partly Cooked
¼C Mozzarella Cheese, Shredded
1C Jalapeno Popper Filling

1. In a mixing bowl, mix together the cream cheese, rotel tomatoes, mozzarella, and ground sausage. Set this mixture aside.
2. Preheat an oven to 400 and line a baking sheet with tin foil and spray with Pam. Lay the slices of bacon on the baking sheet and bake for about 10 minutes, so they are about half way done. This is an important step because this will make sure the bacon is fully cooked when the poppers are done. Once the bacon is slightly cooked, set these aside to cool, so you won’t burn your fingers.
3. Next, start to load your jalapeno halves with the filling. Spoon about 2 spoonfuls of the filling into the hollowed out halves until they are full and rounded. Sprinkle on some mozzarella cheese and press in a little to make sure it adheres. Then, wrap the partially cooked bacon around the filled jalapenos. Some of the bacon will adhere naturally, but for those that don’t, you can use a toothpick while they bake.
4. Place the jalapeno poppers back on the same baking sheet. Bake these for about 20 minutes or until the cheese is bubbly and brown and the bacon is crisp.
5. Serve immediately.

*It’s super important to wear gloves when handling the peppers. You don’t want to rub your eyes and feel the burn for days.

Recipe linked to Cast Party Wednesday, This Chick Cooks, Tasty Tuesday, Full Plate Thursday, Friday Food, Fat Camp Friday, Mangia Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Recipe Sharing Monday and Fusion Friday.

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8 Responses to “Baked Loaded Jalepeno Poppers”

  1. Jennifer @ Jane Deere September 14, 2011 at 5:57 pm #

    Thank you so much for linking up to Fusion Fridays! These jalapeno poppers look delish! Come back next Friday to see my favorites and to link up again!

  2. Pat September 14, 2011 at 7:34 pm #

    Sounds great. Can’t wait till I have time to make them and I love that they are not fried.

  3. Miz Helen September 18, 2011 at 4:15 pm #

    Hi Meg,
    There is nothing better than a great plate of Jalepeno Poppers, and your recipe looks awesome! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. scarino September 19, 2011 at 12:01 am #

    These look amazing! I need to share them with my mom; she has great peppers in her garden that would be perfect for this.

    Thanks for linking up with Friday Food on!

    ~Shannon (Food Channel Editor @ MomTrends)

  5. KB and Whitesnake September 19, 2011 at 3:55 am #

    Looks delish.

    We’d love you to share your recipes with us at
    Simply Delish Saturday

  6. emily September 26, 2011 at 12:25 am #

    These look AMAZING! wow… so delicious. Thanks for all the pictures great instructions. Just wanted to let you know I’ll be featuring this tomorrow at this weeks Tasty Tuesday party. Stop by and grab a featured button!


  1. Super Bowl Roundup « Meg's Everyday Indulgence - February 3, 2012

    […] Baked Loaded Jalapeno Poppers […]

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