Smoky Triple-Layer Jalapeño Poppers

Allergens

Wheat (from panko breadcrumbs), Dairy (cream cheese and cheddar cheese), Pork (bacon and sausage)

Ingredients

• 12 large jalapeños
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 1 lb bacon, cooked and crumbled
• 1 lb sausage, cooked and crumbled
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Optional: 4 strips of bacon for garnish

Instructions

1. Preheat your grill to medium heat (around 350°F).
2. Slice the jalapeños in half lengthwise, removing seeds and membranes, but leaving the stems intact.
3. In a large bowl, combine softened cream cheese, shredded cheddar cheese, cooked and crumbled bacon, cooked and crumbled sausage, garlic powder, onion powder, salt, and pepper. Mix well to create your filling.
4. Stuff each jalapeño half with the creamy cheese mixture, pressing gently to ensure no gaps are left inside.
5. Dip each stuffed jalapeño in panko breadcrumbs to coat evenly.
6. Place the coated jalapeños directly on the grill grates, and cook for 10 12 minutes, turning occasionally, until they become golden brown and slightly crispy.
7. Optional: Garnish with crumbled bacon just before serving.

Chef’s Insight

Don't be shy with the spice! The more jalapeños you use, the hotter your poppers will be - perfect for those who love a little heat.

Notes

This recipe creates a triple-layer of flavors - bacon, sausage, and cream cheese - making these poppers irresistible. Be sure to use fresh jalapeños for the best results!