A few years back we did a poll on social media asking our followers what their favorite game day appetizer was. We received all sorts of answers, everything from Buffalo chicken wing dip to lobster. But when we spotted jalapeño poppers on the list, we couldn’t resist making them.
This Easy Jalapeño Poppers recipe comes from Chuck, a recent Cutco retiree, who was known to bring them to department gatherings.
Preparing the Ingredients
There’s not a ton of prep work for these poppers, which is a reason alone to make them.
The only knife work involved is to cut the jalapeños in half. The 3″ Gourmet Paring Knife, with its manageable length, sharp straight-edge and rounded belly makes it a great jalapeño knife.
Once the peppers are cut in half, scoop the seeds out using a Stainless Teaspoon.
You might want to wear food-grade rubber gloves to protect your hands from the pepper’s irritating compound that can cause a burning sensation. The seeds are what makes jalapeños hot. You can cut the peppers without wearing gloves, but wearing them can help prevent you from touching the seeds to avoid getting “jalapeño hands” and that burning sensation.
If not wearing gloves, avoid touching the seeds and wash your hands immediately after with dish soap (instead of hand soap) to remove the compound.
Making the Jalapeño Poppers
With just five ingredients, making these Easy Jalapeño Poppers takes no time at all. All it requires is crumbled sausage, halved jalapeños, cream cheese, shredded cheddar cheese and Creole season. (By the way, Chuck insists that the key ingredient is that Creole seasoning.)
This recipe is easy to throw together and I couldn’t stop eating them. Whether you’re throwing a party for the big game or just having a small get together, be sure to add this to your menu. I know that you and your friends will not be disappointed.
Easy Jalapeño Poppers
- 1 pound package loose sausage of your choice
- 12-20 medium-to-large jalapeños
- 1 12-ounce package of cream cheese
- 1 10-ounce package of shredded cheddar cheese
- 1 tablespoon Creole season
- Preheat the oven to 400 F.
- In frying pan over medium heat, cook sausage and drain excess fat.
- While sausage is cooking, wearing food-safe gloves, slice the jalapeños in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
- In a bowl mix cream cheese, shredded cheese and seasoning.
- Add cooked and cooled sausage to cheese mixture and stir.
- Fill the halved jalapeños with the cheese mixture.
- Place on a baking pan or grill for 18-22 minutes or until cheese is melted.
- Cool 5-10 minutes before serving.