Best Sausage Stuffed Jalapeno Poppers Recipes

Wagyu Ground Chorizo Sausage Stuffed Jalapeno Poppers image

Number Of Ingredients 9

1 package Double 8 Cattle Company Fullblood Wagyu Ground Chorizo Sausage
15 Large jalapeños (cut in half and seeds removed)
12 ounces Cream Cheese (softened)
1/2 cup Mayonnaise
1 cup Parmesan Cheese
2 teaspoons Sriracha
1 Small Yellow Onion (diced)
1 teaspoon Kosher Salt
1 Grapeseed or Olive Oil

Steps:

PREPARING THE STUFFED JALAPENO POPPERS: Heat a large sauté pan with a small amount of oil on medium-high heat. Add the Fullblood Wagyu beef ground chorizo sausage in small pieces to the pan. Cook for 5 minutes while breaking up the pieces with a wooden spoon until the beef crumbles. Add the diced onion, and cook for 3 minutes longer. Drain the fat off the Fullblood Wagyu chorizo from the pan, and put the chorizo and onion mixture in the refrigerator to cool. Cut and seed the jalapeños, and place them on a baking sheet with parchment paper. In a large bowl, with a wooden spoon, mix the cream cheese until softened. Then add the parmesan cheese, mayonnaise, sriracha, and kosher salt to the bowl (with the cream cheese). Once the Fullblood Wagyu chorizo and onion mixture has cooled, add it to the bowl with the other ingredients. This is your Fullblood Wagyu chorizo and cheese stuffing mixture.
FINAL STEPS: Heat the oven to 400°F. Fill the jalapeño halves with about 2 tablespoons of the Fullblood Wagyu chorizo and cheese mixture. Bake for 25 minutes or until the filling is bubbly and caramelized. Serve the Fullblood Wagyu chorizo stuffed jalapeño poppers warm, and enjoy!

Sausage Stuffed Jalapeno Poppers Recipe - (4.5/5) image

Provided by á-31991

Number Of Ingredients 5

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
1 (8-ounce) package cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

Steps:

Preheat oven to 425°. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos and put into a bowl of continuous running water. This helps soften to bake better and removes some heat.