Ingredients
- (16 oz) package spicy pork sausage
- jalapeño peppers
- (8 oz) package cream cheese, softened
- pounds turkey bacon
- toothpicks
Instructions
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Step 1
Start by firing up the grill to high heat and giving the grate a light coat of oil. While it heats, brown the sausage in a skillet over medium heat, breaking it up as it cooks. Drain off excess grease and set it aside to cool slightly. Halve each jalapeño lengthwise
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Step 2
I remove the seeds and membranes carefully—keep gloves on if you're sensitive. Spoon cream cheese into one half and sausage into the other, then press them back together. Wrap each pepper with a slice of turkey bacon, securing it with a toothpick. Grill the poppers, turning occasionally, until the bacon crisps and the peppers char slightly, about 15 minutes. Let them cool for a few minutes before serving—they're fantastic fresh, and leftovers reheat beautifully.
Chef's Tip
My secret for extra-crisp bacon is to partially cook the turkey bacon in a skillet before wrapping. It ensures the bacon gets perfectly crunchy without burning the peppers. Also, don’t skip the cooling step—it lets the cheese set so you don’t lose filling.
Storage Tips
Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to bring back the bacon's crispness. Avoid the microwave—it makes them soggy.
Variation Tips
For extra indulgence, add a thin slice of sharp cheddar between the cream cheese and sausage. If turkey bacon isn't your favorite, pork bacon works beautifully and cooks faster on the grill. Serve with a side of guacamole or sour cream for dipping.