Jalapeño poppers

  •  

  • Prep. 20 minutes /

  • Cook time 30 à 45 minutes /

  • 10-15

PoppersFM
PoppersFM
PoppersFM

Ingredients

  • 6 mild (or spicy) Italian sausages, skins removed
  • 12 jalapeño peppers
  • 100 g onion and chive cream cheese
  • A few slices of F. Ménard bacon

Preparation

  1. Preheat oven to 350°F.
  2. Cook the mild (or spicy) Italian sausage meat. When cooked place in fridge to cool.   
  3. While sausage meat is chilling, cut jalapeños in 2 lengthwise and remove seeds.  
  4. When sausage meat is cold, combine with the onion and chive cream cheese (or jalapeño cream cheese for more heat). For proportions, use about 2/3 sausage meat to 1/3 cream cheese.  
  5. Stuff the jalapeños, wrap in F. Ménard bacon and place in smoker (or BBQ, or oven) at 350°F for about 30-45 min.
Back

Cook with the same product

Apple Tart Tatin with bacon

by Marguerita Romagnoli - La Petite Casserole

See the recipe

Grilled melon with bacon

by Manon Lapierre - La petite bette

See the recipe

Focaccia with turmeric and bacon

by Marguerita Romagnoli - La Petite Casserole

See the recipe

Shrimp & Bacon Tacos with Corn and Lime Crema

by Kristeena Michelle

See the recipe

Dark beer chicken wings coated with bacon

by Mission Cuisine Urbaine

See the recipe

Tropical granola with mango, pineapple & bacon

by Kristeena Michelle

See the recipe

Tex-Mex style squash and bacon casserole

by Lyne Pedneault - Mission cuisine urbaine

See the recipe

Lobster and bacon tagliatelle

by Marguerita Romagnoli - La Petite Casserole

See the recipe

Apple muffin, bacon crumble

by Lyne Pedneault - Mission Cuisine Urbaine

See the recipe

Lobster and bacon club sandwich

by Tommy Dion - Le cuisinomane

See the recipe

Bacon and mushroom vol-au-vent

by Tommy Dion - Le cuisinomane

See the recipe

Spicy bacon and maple popcorn

by Marie-Ève Laforte - Le tablier du dimanche

See the recipe
See all our recipes