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Cowboy Jalapeño Poppers filled with cheese and spices, served as a tasty appetizer.

Cowboy Jalapeño Poppers

Creamy, smoky, and a little crunchy, these jalapeño poppers are perfect for any gathering and come together quickly for a warm appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 poppers
Course: Appetizer, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Use full-fat for best texture.
  • 1/2 cup shredded cheddar cheese
  • 1/2 lb ground sausage, cooked Cook well before mixing.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika Adds depth without heat.
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped green onions Optional garnish.
For the jalapeños
  • 6 large jalapeños, halved and seeded

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the jalapeños lengthwise and use a spoon to remove seeds and membranes; rinse if needed.
  3. Cook the sausage in a skillet until browned and no pink remains; drain any excess fat.
Mixing the Filling
  1. In a bowl, stir together the cream cheese, cheddar cheese, cooked sausage, garlic powder, smoked paprika, and black pepper until smooth and well combined.
Assembly and Baking
  1. Spoon the mixture evenly into each jalapeño half, pressing lightly so the filling sits snug.
  2. Sprinkle crumbled bacon over each stuffed pepper for a crunchy, smoky finish.
  3. Arrange the poppers on the prepared sheet and bake for 18–20 minutes, until cheese is melted and edges turn golden.
  4. Let cool a few minutes, garnish with chopped green onions, and serve warm.

Notes

Bake on parchment and use pre-cooked sausage to shave prep time. Don't overfill the peppers; leave a little edge so the filling doesn’t spill. You can swap smoked paprika for chili powder, or add chopped cilantro for brightness.