This post was originally published July 16, 2015. It is being reposted for readers’ enjoyment.
For anyone who’s been following along for the last month or so, I went for my six-week postop appointment yesterday and got fantastic news! The doctor assured me that everything looks exactly as it should at the six-week point and that I’m progressing nicely. I couldn’t be more pleased. The leg pain for which I had the surgery in the first place is practically gone. It’s so slight that it doesn’t impede me at all now and should only improve more with time. Now if I could just get rid of these lower back muscle spasms I’ve had for the last month…..oh, well, can’t have everything can we? I’ll just have to wait it out and try to be patient a while longer.
The best thing is that I can get back into the kitchen! I still need a little help lifting things and getting pots from the far back sides of cabinets and BeeBop is more than willing to help with all that. He helped me from start to finish making these Sausage Stuffed Bacon Wrapped Jalapenos last weekend. Now, I won’t make any kind of claim that this is the prettiest recipe I’ve ever made, but I’ll be darned if it isn’t one of the tastiest. These things are just plain delicious. I could just eat the filling with a spoon but scooped into a halved jalapeno, wrapped with bacon, and baked – it’s even better!
Serve these jalapenos at your next cookout, as a starter for a very casual meal, or as part of the menu for your next tailgate party. You’re gonna really enjoy these!
Line a baking sheet with parchment paper or foil and set aside. Preheat the oven to 425 degrees.
In a medium non-stick skillet, cook the sausage and green onions over medium high heat. Break up the sausage as it cooks. I use a potato masher to do that, but you can use a spoon. The sausage I used (Jimmy Dean mild traditional) wasn’t very fatty, but if you think it’s necessary, drain the sausage, then return it to the pan.
Remove the pan from the heat, add the cubed cream cheese and grated cheddar. Cover the pan and set aside while you prepare the jalapenos. This will allow the cheese to soften and melt making it easier to combine with the sausage and onion mixture.
Split the jalapenos lengthwise and remove the seeds and membranes. You can see from the photo that I used very large jalapenos. These were my own homegrown ones. If you purchase normal sized jalapenos from the grocery store, you’ll need at least twelve.
By this time, the cheeses should be nicely softened. Stir the sausage and cheese mixture until well combined.
Fill each jalapeno half with the sausage-cheese mixture. Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick. Place all the prepared jalapenos on the baking sheet and cook for 20-25 minutes or until the bacon is brown and crispy. If needed, place under the broiler for the last couple of minutes to finish browning the bacon.
Serve immediately. Enjoy!
More jalapeno popper recipes you might enjoy from around the internet:
- Stuffed Jalapenos with Gorgonzola and Bacon from Foodie Crush
- Lighter Jalapeno Poppers from Gimme Some Oven
- Bacon Wrapped Stuffed Jalapeno Poppers from I Breathe I’m Hungry
- Jalapeno Mozzarella Sticks from Life’s Ambrosia
- Jalapeno Popper Dip from Closet Cooking