Delicious, spicy and super easy to make, these baked jalapeno poppers will be a hit at any party. Jalapenos are stuffed with a mix of leftover stuffing and Italian sausage then smothered with ooey gooey cheese. Baked, not fried, will make them a real crowd pleaser.
Jalapeno Poppers without cream cheese
I'm getting so excited about the holidays and the family gathering together. Before dinner, I always have appetizers for munching and this year I've narrowed it down to a few of my favorites. Appetizers like my easy Crockpot Cocktail Meatballs, spicy Mexican Cheese Dip and the best ever Classic Guacamole are on the menu, plus these easy baked jalapeno poppers.
These jalapeno poppers were created after Thanksgiving when I had plenty of leftover stuffing in the refrigerator. Ummm, what to do with it? Stuffing something seemed like a good idea and what could be better than adapting a jalapeno poppers recipe to accommodate the stuffing! And don't despair, you can make these year round too with just a box of packaged stuffing.
I also did a little switcheroo with the cheese. I left out the usual cream cheese as the stuffing was already moist then added some spicy Italian sausage to the mix. And since everything is always better with ooey gooey cheese, I added it to the top. Bingo, a creamy, spicy, cheesy appetizer that will wow everyone!
Variations and tips
- Change out the Monterey Jack cheese for cheddar, mozzarella of a combination of all three.
- Want it cheesier? Add the cheese to the stuffing and sprinkle panko crumbs on top for a little crunch.
- Love bacon? You can wrap the entire stuffed jalapeno with a half slice of bacon and secure with toothpick.
- Use cooked bacon, shredded chicken, cooked ground beef or crab in lieu of the Italian sausage in the mixture.
Pro-tip: Wear gloves when cutting jalapeno and removing seeds and ribs. If you don't, make sure to wash your hands thoroughly before touching your eyes or any part of your face.
How to make jalapeno poppers with sausage
- Gather the 4 simple ingredients. (photo 1)
- Cook the sausage, breaking up as it cooks, then combine with the stuffing. (photo 2)
- Cut jalapenos in half lengthwise. Wear gloves when removing seeds and ribs to prevent getting any in your eyes or mouth. If you don't have gloves, just make sure to wash your hands thoroughly before touching your face. (photo 3)
- Heap stuffing mixture into each of the jalapenos. (photo 4)
- Sprinkle with cheese and bake. If you like the cheese a little browned just pop them under the broiler for a minute or two at the end of the cook time.(photo 5)
Now enjoy these deliciously spicy, cheesy jalapeno poppers with sausage appetizers. I like to serve mine with marinara but they're also great with ranch, blue cheese or a creamy dressing. You can also prep ahead of time and keep in refrigerator for 3-5 days then cook as directed. You can also freeze the leftovers for about 1 month, thaw in refrigerator, then reheat for 20-25 minutes. Perfect for the busy holiday season. Enjoy!
More holiday appetizers
Easy Chicken Wonton Wraps are a quick and easy finger food filled with chicken & vegetables then baked to a crispy finish.
Kahlua Pecan Brie is warmed to a creamy deliciousness then topped with sweet candied pecans that carry a subtle coffee flavor.
Bacon Wrapped Lil Smokies are an easy to make appetizer made with smoky sausages wrapped in bacon and topped with a brown sugar glaze that bakes into a glazed candy-like finish.
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Baked Jalapeno Poppers
Ingredients
- 3 cups leftover stuffing or a boxed stuffing can be used
- 2 Italian sausages with casing removed I like to use the hot for a little more kick
- 8 large jalapeños
- 3 cups Monterey Jack cheese shredded
Instructions
- Preheat oven to 375 degrees. Prepare cookie sheet by lining with foil to make clean-up easier.
- If you are not using leftover stuffing, prepare boxed stuffing according to package instructions.
- In a medium-sized skillet cook sausage thoroughly, chopping to break it up into pieces as it cooks.
- Drain and add to stuffing. Mix well.
- Cut jalapenos in half lengthwise and remove seeds.
- Arrange on prepared baking sheet. Divide sausage stuffing between peppers then sprinkle with cheese.
- Cook 15 minutes or until cheese is bubbly and browned. If it needs a little more browning you can place it under the broiler for 1-2 minutes.
- Serve immediately.
Notes
Variations and tips
- Change out the Monterey Jack cheese for cheddar, mozzarella of a combination of all three.
- Want it cheesier? Add the cheese to the stuffing and sprinkle panko crumbs on top for a little crunch.
- Love bacon? You can wrap the entire stuffed jalapeno with a half slice of bacon and secure with toothpick.
- Use cooked bacon, shredded chicken, cooked ground beef or crab in lieu of the Italian sausage in the mixture.
Nutrition
This post has been updated with new photos and step-by-step instructions. It was first published on January 30, 2014.
