Have you decided what you are making for the big game on Sunday? I don’t know about you, but to me, the food is the most exciting thing about football Sundays. And there is nothing more crowd-pleasing than some delicious, savory appetizers like these jalapeño poppers.
This recipe is inspired by my grandmother-in-law. This woman knows how to cook! She always puts on huge, delicious spreads for every holiday. These poppers are usually part of the buffet. This recipe is so simple, and will surely become one of your go-to party favorites.
The recipe is simple. Start by browning a pound of spicy ground sausage. I prefer the spicy, but you can certainly use something more mild. Once the sausage is browned, add it to one block of cream cheese and 4 ounces of Parmesan cheese. I prefer to use the shaved Parmesan, as it provides better melty, cheesy spots on the popper, but you can certainly used grated. Mix the three ingredients together, and set aside.
Cut the jalapeños the long way, and remove the ribs and seeds, making boats. Each jalapeño will be two halves, or two poppers.
With a spoon, start filling the halves with the cheese and sausage mixture. Once all the halves are filled, bake at 400 degrees for about 20-30 minutes, until the jalapeño is tender, and the top of the cheese is browned. If you want the cheese to be more browned, finish under the broiler for just a few minutes right at the end.
- 1 Baking Sheet
- 1 Spoon
- 1 Frying Pan
- 1 Spatula
- 1 Mixing bowl
- 1 Lb Italian sausage
- 10 Jalapeños sliced the long way, ribs and seeds removed
- 8 Ounces Cream Cheese
- 4 Ounces Grated Parmesan
- Cooking spray
- Preheat oven to 400 degrees.In a pan, brown sausage. Should take about 10 minutes on medium heat. Stirring occasionally.Slice each jalapeño the long way and scrape out the ribs and seeds.In a bowl, mix together room temperature cream cheese, Parmesan cheese and browned sausage.Fill the jalapeño halves with the sausage mixture and lay out on a baking sheet. Bake at 400 degrees until the jalapeños are tender and the tops are slightly browned, around 20 minutes.