84 Appetizers
Spicy jalapeño halves are filled to the brim with smooth cream cheese and bubbly Monterey Jack cheese.
Jalapeño Poppers Prep Time:
10 mins
Ingredients 1
⁄2 lb. (225g) ground mild Italian sausage
8 oz. (225g) full-fat cream cheese, softened 1
⁄4 tsp. freshly ground black pepper
10 large jalapeño peppers, halved and seeded 4 oz. (110g) Monterey Jack cheese, grated
Cook Time:
28 mins
Yield:
20 poppers
1
Preheat the oven to 425°F (220°C). Heat a medium skillet over medium heat. Add Italian sausage and cook, stirring occasionally, for 5 to 8 minutes, or until browned. Remove from heat.
2
Meanwhile, in a medium bowl, combine cream cheese, black pepper, and cooked Italian sausage.
3 4
Place jalapeño halves, hollow side up, on a rimmed baking sheet.
Serving Size:
2 poppers
For an extra treat, wrap stuffed jalapeño halves with a thin slice of bacon, secure with a toothpick, and bake as directed.
Fill hollowed jalapeño halves with cream cheese and sausage mixture. Sprinkle with Monterey Jack cheese.
5
Place the baking sheet in the oven and bake for 15 to 20 minutes, or until cheese is a deep golden brown and bubbly.
6
Remove the baking sheet from the oven and allow poppers to cool for 5 minutes before serving.
Nutrition per Serving 82% Protein 16% Fat
2% 2.0:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
176
16g
7g
2g
1g
1g
