If you're ever at a loss for a party snack, you should definitely make our jalapeno poppers. (Actually, we got the recipe from my sister Sara.) They're delicious, and because they're made with turkey bacon and fat-free cream cheese, they're pretty good for you.
We, of course, have a hard time leaving well enough alone, so Kaytie went looking for a new recipe, which I tweaked when I couldn't find chorizo at the grocery store.
Anyway, this recipe is great. It was a hit at our neighborhood Halloween party, and I'm sure it would be a hit at yours. If you have a little extra time, you should try out these beefed-up (well, sausaged-up) poppers.
Pumped Up Poppers
24 jalapeno peppers
1 lb ground pork sausage
8 oz smoked gouda, grated
1/4 red onion, finely diced
1 block cream cheese at room temp
3 Tbs sour cream
salt and pepper
1 pkg turkey bacon, sliced in half
Preheat oven to 375.
Cut the tops off the jalapenos and split them lengthwise. Scrape the seeds and ribs out. This ensures that your poppers will be delicious without being too hot.
Brown the sausage in a skillet over medium-high heat. Drain the fat, and put the sausage in a large mixing bowl.
Add the cheese, onion, egg, sour cream, and cream cheese. Season with salt and pepper to taste. Mix well.
Fill the pepper halves with the cheese mixture. Wrap half a slice of bacon around each pepper and secure with a toothpick.
Put the poppers on a rack (like a rack used for cooling cookies) placed on a cookie sheet. (Line the cookie sheet with foil for easy clean-up.)
Bake for about 15 minutes, and then broil for 3-5 minutes to make the bacon crispy. Keep an eye on them while broiling, though, so you don't burn them.
**You're going to have extra filling. You can just buy more jalapenos, or you can experiment with other things, like mushrooms, tomatoes, or bell peppers. These other things could probably be baked for about 15 minutes at 375.