Charlotte Hancey was in the kitchen with Nicea today to share her Texas take on jalapeno poppers for a spicy appetizer this new year’s.
- 26 oz can whole pickled jalapeños
- 2 lbs ground pork sausage
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 1/2 teaspoons BBQ flavored seasoning
- 1 cup panko breadcrumbs
- Preheat oven to 400.
- Drain jalapeños and pat dry with a paper towel. Cut stems off and remove seeds with a small knife while keeping jalapeño intact.
- Combine cream cheese, cheddar, and BBQ seasoning in a bowl. Using a small spoon, fill each jalapeño with cheese mixture. Use the handle of the spoon to help pack it in.
- Divide the sausage into approximately 12 portions. Take a portion and flatten into a small, thin patty. Place a filled jalapeño in the center and mold the sausage around it, making sure the jalapeño is completely covered.
- Roll the sausage “eggs” in panko to coat. Place on a foil-lined baking sheet. Bake for 20 minutes. Serve hot. Makes 12.
NOTE: It is best to use jalapeños that do not have oil so check the ingredients on the can. For a gluten-free version, omit the panko and brush with BBQ sauce instead.
For more ideas, visit Charlotte’s Instagram: @charlotte.shares .