Jalapeno Poppers with Hillshire Farm® Smoked Sausage recipe

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Ingredients

½ (8 ounce) package cream cheese, softened
1 (14 ounce) package Hillshire Farm® Smoked Sausage
2 fresh jalapeno peppers, halved lengthwise and seeded
4 slices bacon
toothpicks

Nutrition Info

121.3 calories
carbohydrate: 1.7 g
cholesterol: 25.7 mg
fat: 10.5 g
fiber: 0.3 g
protein: 4.5 g
saturatedFat: 4.5 g
servingSize: -
sodium: 285.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut cream cheese lengthwise into 4 pieces. Place on a plate and freeze 30 minutes.

  2. Meanwhile, cut sausage crosswise into 4 portions. To create a pocket, cut each portion, lengthwise, three-fourths of the way through.

  3. Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with half of a jalapeno.

  4. Wrap a slice of uncooked bacon around each stuffed sausage and secure bacon with toothpicks as needed.

  5. In a charcoal grill, arrange medium coals around the edge of the grill. Place a drip pan in the center of the grill. Place sausage, slit-side down, on a grill rack over the drip pan. Cover and grill 25 minutes or until sausage is browned and bacon is cooked through, turning (to slit-side up) halfway through grilling.

  6. Let stand 10 minutes. Cut each sausage into 4 portions and serve with toothpicks as appetizers.

Recipe Yield

16 portions

Recipe Note

Start off your summer grilling season with a platter of these jalapeno poppers, a fun appetizer of bacon-wrapped smoked sausage pockets stuffed with cream cheese and jalapenos.

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