Bacon-Wrapped Jalapeno Poppers
The first stuffed jalapeno that I ever tasted was at a Change of Command ceremony on Parris Island. It was stuffed with peanut butter. Believe it or not, it was quite tasty. These are tastier.
16 whole jalapeno peppers
1 (8-ounce) package cream cheese, softened
1 cup shredded sharp cheddar cheese
½ teaspoon garlic powder
1 (12-ounce) package beef cocktail sausages
1 (16-ounce) package bacon, sliced in half
Preheat oven to 425 degrees. Cut each jalapeno is half lengthwise. Using a small spoon, scrape out seeds and membranes. In a small bowl, mix cream cheese with cheddar cheese and garlic powder until smooth. Spread evenly into the jalapeno halves. Press one cocktail sausage into cheese in each jalapeno half and wrap with ½ slice of bacon. Secure with toothpicks, if needed. Place on 2 baking sheets and bake for 20 to 22 minutes or until bacon is cooked and cheese is melted. Makes 32.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at firstname.lastname@example.org.