Tell me if you’ve heard this before: “It’s a simple gathering; it’ll be just a few of us. Just bring a side dish to share.” Then, between Christmas programs, shopping, the three other parties you’re attending, and the one you’re hosting, you’re somehow expected to whip up something impressive.
Don’t worry—this one is simple. Indulgent, eye-catching, and completely shareable, it’s the kind of holiday appetizer that looks fancy but comes together with minimal effort.
Enter the Jalapeno Popper.
Ingredients
- 6 good sized jalapenos
- ½ pound of sausage
- 8 oz. cream cheese
- 1 cup shredded cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- 6 strips of bacon (not thick cut)
Directions
DON’T PREHEAT THE OVEN
- Cut each jalapeño lengthwise to make a total of 12 sections. Scoop out the seeds with a spoon.
- Cook the sausage. If there’s an excessive amount of grease, carefully drain some or all of it. Transfer the cooked sausage to a large mixing bowl and let cool.
- Add cream cheese, shredded cheddar, onion powder, garlic powder, smoked paprika, and salt to the bowl. Mix until well combined.
- Scoop the mixture into each jalapeño section—fill them fully but don’t overstuff. If you have extra filling, serve it as a spread with crackers.
- Cut the bacon strips in half crosswise, creating 12 short strips.
- Wrap each jalapeño popper in a strip of bacon. The filling should hold the bacon in place, so toothpicks aren’t needed.
- Place the poppers on a baking sheet and put them in the center of a cold oven. Set the oven to 375°F and bake until the bacon is crispy and the filling is lightly browned, about 15 minutes.
- Let the poppers cool slightly, serve on your favorite holiday platter and watch them disappear!
Couple of Tips
Hands beware
When cutting and scooping the seeds from jalapenos, consider wearing gloves — or at least wash your hands thoroughly with soap and water afterward. Otherwise, rubbing your eyes later could be… painful.
Cold start for crispy bacon
These poppers go into a cold oven so the bacon has a chance to crisp up. No flabby bacon here!