Ingredients with Measurements:
- 12 jalapeno peppers
- 1 pound bacon
- 1 pound ground pork sausage
- 1 tablespoon barbecue seasoning
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
Special equipment needed:
- Disposable gloves (optional)
- Toothpicks
- Smoker or grill
Step-by-step instructions:
1. Preheat your smoker or grill to 225°F.
2. Cut the stems off the jalapeno peppers and slice them in half lengthwise. Remove the seeds and membranes with a spoon or knife. Wear gloves if desired to avoid irritation from the peppers.
3. In a large bowl, mix together the ground pork sausage and barbecue seasoning until well combined.
4. Lay out a sheet of plastic wrap on a flat surface. Weave the bacon slices together on the plastic wrap to create a square shape.
5. Spread the cream cheese over the bacon weave, leaving a small border around the edges. Sprinkle the shredded cheddar cheese over the cream cheese.
6. Spoon the sausage mixture over the cheese, spreading it evenly.
7. Carefully roll the bacon weave up around the sausage mixture, using the plastic wrap to help you roll it tightly. Remove the plastic wrap once the roll is formed.
8. Cut the bacon roll into 12 equal slices.
9. Stuff each jalapeno half with one slice of the bacon roll. Secure with a toothpick.
10. Place the jalapeno poppers on the smoker or grill and smoke for 1-2 hours, or until the bacon is crispy and the sausage is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Smoker or grill temperature: 225°F
Serving size:
Makes 24 jalapeno poppers
Nutritional information:
Calories: 220
Fat: 18g
Protein: 11g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 420mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork sausage.
- Any type of shredded cheese can be used instead of cheddar.
Variations:
- Add diced onions or garlic to the sausage mixture for extra flavor.
- Use different types of cheese, such as pepper jack or mozzarella.
- Add chopped cooked bacon to the cream cheese mixture for even more bacon flavor.
Tips and tricks:
- Wear gloves when handling the jalapeno peppers to avoid irritation.
- Use toothpicks to secure the bacon and sausage in place.
- Make sure the bacon weave is tightly rolled around the sausage mixture to prevent it from falling apart during cooking.
Storage instructions:
Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat jalapeno poppers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the jalapeno poppers on a platter and garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a cold beer or a spicy margarita.
Suggested side dishes:
- Grilled corn on the cob
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the bacon is not crispy enough, place the jalapeno poppers under the broiler for a few minutes.
- If the sausage mixture is too dry, add a tablespoon or two of barbecue sauce to moisten it.
Food safety advice:
- Make sure the sausage mixture is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands thoroughly after handling the jalapeno peppers to avoid cross-contamination.
Food history:
The Bacon Explosion, a bacon-wrapped sausage roll, was invented in 2008 by two barbecue enthusiasts from Kansas City. This recipe combines the flavors of the Bacon Explosion with spicy jalapeno poppers.
Flavor profiles:
Savory, smoky, spicy, cheesy.
Serving suggestions:
Serve as an appetizer or snack at a barbecue or game day party.
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