These.Are.Unbelievable. Seriously, I don’t like jalapeno’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!
- 1 8 oz. block cream cheese, room temperature
- 1/2 cup rotel
- 1/2 cup shredded mozzarella cheese
- 1/2 cup spicy Italian sausage, cooked
- 6-10 jalapenos, sliced in half and seeded
- 12 slices bacon, cooked partially cooked but not crispy
- 1/4 cup shredded mozzarella cheese
In a large bowl, mix together the cream cheese, rotel, mozzarella and cooked sausage. Set aside.
Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking spray. Let bacon cool slightly.
Next, evenly divide filling between the jalapenos. Sprinkle remaining mozzarella evenly over the tops and press lightly to make sure it sticks. Wrap the partially cooked bacon around the filled jalapenos. The bacon may need to be secured with a toothpick while baking.
Place the jalapeno poppers back on the same baking sheet. Bake for 20 to 30 minutes or until the cheese is bubbly and brown and the bacon is crisp.
Make sure to wear gloves when handling peppers.