Food on the Hill: Jalapeno Poppers With Sausage and Smoked Cheese

This week’s Recipe:

Jalapeno Poppers With Sausage and Smoked Cheese


Photo by Sue York/
15 jalapeno peppers, all about the same size
15 cocktail smokies sausage
1 cup of smoked gouda cheese, grated
1 cup of smoked cheddar, grated
8 oz cream cheese, softened
cayenne pepper to taste
Sriracha pepper sauce to taste (rooster sauce)
1 pound of bacon
Aluminum foil
Photo by Sue York/
Split the peppers lengthwise and clean the ribs and seeds out of the peppers. I find the easiest way to clean them out is to use the smallest measuring spoon you own. Mix together the cheeses and the spices. Cut the smokies lengthwise. Put a small amount of cheese mixture into each pepper “boat”. Place one of the halves of smokies nestled down in the cheese, cut side up. Top with more cheese mixture.
Photo by Sue York/

Take one slice of bacon and slice it lengthwise so it is about ½ inch wide. The bacon maybe a little long, depending on the size of your peppers. At the top of the pepper, place the strip of bacon at an angle so when you wrap the first wrap it will be under it. Keep wrapping the bacon around and secure it with a toothpick at the end. You may need to use two toothpicks to hold the bacon in place.Take a longer piece of aluminum foil and fold it into a fan fold. Put the “fan” on a sheet pan and unfold it slightly. Place each pepper, when prepped, into the folds.Bake at 300 degrees for 30 minutes. Then turn up the oven to 400 degrees and finish cooking until the bacon is cooked and the pepper is al dente. Serve warm.

Jalapeno Poppers With Sausage and Smoked Cheese

Photo by Sue York/


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