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Jalapeno Poppers "Heat on the Half Shell"- a Simple, Spicy Recipe

Don and his wife love to cook. They enjoy new and different recipes and experimenting with interesting combinations of ingredients.

Jalapeno Poppers - Prepared and Ready to be Cooked

These Jalapeno Popers are Ready for the OVEN

These Jalapeno Popers are Ready for the OVEN

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

48 Poppers

A Great Appetizer Recipe

This recipe has been one of our favorites that we have servec at parties and small gatherings for many years.

The "Spicy food Lovers" at your party migrate right to this popular recipe as soon as they smell them coming from the oven.

It's a recipe that's very easy for anyone to make and the best part of all is that you can make these Jalapeno Poppers days ahead of time, several days even.

By making them ahead, when the day of the party arives, you just take them with you, and pop them into the oven.

Then after around 20-30 minutes take them out, transfer them to a serving tray and serve these great and spicy treats to everyone, piping hot.

Prepare your Poppers ahead of time.

You can make this recipe and then keep them in the fridge for up to several days before you need them.

Fresh Jalapeno Peppers

3 Fresh Jalapeno Peppers typical of waht you need for your recipes.

3 Fresh Jalapeno Peppers typical of waht you need for your recipes.

Use fresh Jalapeno's

Hot peppers can vary widely in their flavor and the level of heat they have, when used in a dish.

Whenever possible find fresh grown Jalapeno's to use in your recipes. Farmer's Markets are a great source for fresh Jalapeno's when they are "in season".

At other times of the year what you see in the supermarkets can come from almost anywhere in the world. Ask the person running the vegetable section of your supermarket where theirs are grown. They should know the source of all of the foods they sell.

When selecting your Jalapeno's make sure they are;

  • smooth- skinned and not wrinkled,
  • firm all over,
  • and if squeezed firmly, their skin should not give to the pressure until they seem to "crack".

Ingredients

  • 24 medium Jalapeno Peppers, fresh
  • 8 oz. Creame Cheese
  • 8 oz. Sharp Cheddar Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 1 lb. Breakfast Sausage Hot
  • 1/2 tbs. Cayenne Pepper

Instructions

  1. Slice the Jalapenos in half, remove stem, and separate seeds to use later.
  2. Place the Sausage and Cayenne Pepper in a frying pan and cook, constantly breaking up the sausage, until done.
  3. Cool and drain grease from the sausage mixture
  4. Place all of the ingredients together in a bowl and mix together well
  5. At this point, add seeds as desired to the mixture as desired for extra Heat, and mix together well.
  6. Fill individual Pepper halves with the mixture, and place on a cookie sheet.
  7. Cover the loaded Peppers and place in the Fridge until ready to cook and serve.
  8. When ready to serve, place cookie sheet into a preheated oven at 350F and cook until cheese is bubbly. (approximate. 20-30 minutes)

Make a nice Spread out of the excess

If you have any excess meat and cheese mixture after you have made your Jalapeno Poppers, consider rolling it into a ball, refrigerate it and serve it with crackers as a spicy spread.

Scoville Rating for Jalapeno Peppers

The Scoville ranking system which provides comparative data on the "spicy heat' of Jalapeno Peppers lists the typical Jalapeno at being from 1000 to 4000 BTU.

NOTES for the Chef:

  1. Kick the recipe up by adding chopped red peppers or even a Hot Sauce such as my favorite, brand, Cholula. Add a few drops to the meat mixture before you cook it or if you test the meat and cheese mixture and you think it needs a little more heat, add a few drops over the Poppers..
  2. Mince and add 2-3 cloves of Garlic to the meat mixture, before cooking it, if you want to kick the flavor up even more.

A Quality Jalapeno Corer tool

Football Finger Foods

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Comments

Don Bobbitt (author) from Ruskin Florida on March 19, 2020:

I am so glad that you like the recipe. This one has been a favorite request from my friends for years.

Thanks for the view and comment,

DON

Mitara N from South Africa on March 19, 2020:

Love jalapeño no poppers, must be super spicy

Excellent anytime, any place

Thanks for sharing your recipe

Don Bobbitt (author) from Ruskin Florida on September 29, 2013:

pstraubie48- Check them out when you get the chance. They will :light up" your day! LOL!

Thanks for the comment!

DON

Don Bobbitt (author) from Ruskin Florida on September 29, 2013:

pstraubie48- Check them out when you get the chance. They will :light up" your day! LOL!

Thanks for the comment!

DON

Patricia Scott from North Central Florida on September 28, 2013:

Please pass the poppers!

Don Bobbitt (author) from Ruskin Florida on September 11, 2013:

rebeccamealey- Thanks for the kind words and I hope you like end product when you do try it.

One note. Remember, You can make these a day or two ahead of time and just slide them into the oven right before you want to serve them.

DON

Rebecca Mealey from Northeastern Georgia, USA on September 10, 2013:

Oh, these sound awesome! Not just for football, any party or occasion. Cool, thanks for the share!

Don Bobbitt (author) from Ruskin Florida on September 10, 2013:

The Dirt Farmer- Thanks for trying my recipe. The only problem with having such a great recipe is that everyone requests that you bring it to their party.

Oh well, I guess t could be worse. Huh!

DON

pat098@yahoo.com on September 10, 2013:

hot and spicy

Jill Spencer from United States on August 04, 2013:

I pinned this a while ago and finally got around to trying it. Very tasty! I used regular rather than hot breakfast sausage, however, as the peppers we grow are super hot, and I was afraid our mouths would catch on fire! Thanks for the recipe, Don. --Jill

Don Bobbitt (author) from Ruskin Florida on January 27, 2013:

pommefritte- Thanks for the read. I am confident that you will like this recipe. It is just the thing for the big game.

Don

pommefritte from Northern Virginia on January 27, 2013:

Thanks for the recipe Don. Just in time for the Super Bowl!

Don Bobbitt (author) from Ruskin Florida on January 27, 2013:

LaThing- I am glad that you like this favorite recipe of mine. The really great thing is that you make it the night before, at your own convenience and then just place it ito the oven when you need it at your party or whatever, the next day.

Thanks forthe Read and positive ratings,

DON

LaThing from From a World Within, USA on January 26, 2013:

Dilicious and easy addition to a party menu. Will try it for sure..... Love the video! Thanks for sharing. Voting up and ++

Angela Brummer from Lincoln, Nebraska on June 30, 2012:

This sounds very yummy ! I am going to print it and share it on tweet, pin it, g+.

tkenworthy505 from Bloomfield NM on August 22, 2011:

I will try this sometime! I also have a simple and good recipe for awesome poppers if you want to check it out! they are so yummy. but Im am going to give yours a try also

babblebreeder28 from The Midwest on July 20, 2011:

Great recipe :) My dad makes 'em much the same, but without the sausage. I'll have to suggest that next time he's cooking.

paulgc on July 06, 2011:

I am a huge lover of jalapeno peppers and will definately make use of your superb recipe, thanks for sharing Don, much appreciated.

Voted up and useful :)

Phil Plasma from Montreal, Quebec on July 05, 2011:

Yes, we have had these before, perhaps not the identical recipe, but pretty close. They were really popular.

SUSANJK from Florida on July 04, 2011:

I love new recipes and will try this.

Don Bobbitt (author) from Ruskin Florida on July 04, 2011:

Thanks Holly! We really enjoy them, as I said, and they are relatively easy to make. Enjoy.

Hollie Thomas from United Kingdom on July 04, 2011:

They sound lovely,you've inspired me to make poppers!