Monday, February 7, 2011

Loaded Jalapeno Poppers

As most of you know, the Superbowl was last night. Although my beloved Falcons were not in the big game, we still used it as an excuse to make some tailgate food. We actually made Jalapeno Poppers, two ways. The first recipe are my Loaded Jalapeno Poppers. I call them "loaded" because they remind me of a loaded baked potato in that they have tomatoes, sausage, cheese, and bacon, where as a typical jalapeno popper has just cream cheese and maybe some parmesan. What can I say, I like a lot of stuff in my stuff, ya know? Anyway, I hope you enjoy them enough to make them for your next tailgate party :)
Loaded Jalapeno Poppers
For the Filling:
1 Block Cream Cheese, Softened
½C Rotel Tomatoes, Drained
½C Mozzarella Cheese, Shredded
½C Spicy Ground Sausage, Cooked  

For the Poppers:
6 Jalapenos, Sliced in Half & Seeded
12 Slices Bacon, Partly Cooked
¼C Mozzarella Cheese, Shredded 
1C Jalapeno Popper Filling 

1. In a mixing bowl, mix together the cream cheese, rotel tomatoes, mozzarella, and ground sausage. Set this mixture aside.
2. Preheat an oven to 400 and line a baking sheet with tin foil and spray with Pam. Lay the slices of bacon on the baking sheet and bake for about 10 minutes, so they are about half way done. This is an important step because this will make sure the bacon is fully cooked when the poppers are done. Once the bacon is slightly cooked, set these aside to cool, so you won’t burn your fingers.
3. Next, start to load your jalapeno halves with the filling. Spoon about 2 spoonfuls of the filling into the hollowed out halves until they are full and rounded. Sprinkle on some mozzarella cheese and press in a little to make sure it adheres. Then, wrap the partially cooked bacon around the filled jalapenos. Some of the bacon will adhere naturally, but for those that don't, you can use a toothpick while they bake.
4. Place the jalapeno poppers back on the same baking sheet. Bake these for about 20 minutes or until the cheese is bubbly and brown and the bacon is crisp.
5. Serve immediately!

No comments:

Post a Comment