Grilled Jalapeño Poppers with Melty Cheddar Chicken Sausage

Name: Grilled Jalapeño Poppers with Melty Cheddar Chicken Sausage
Prep time: 20
Cook time: 7
Total time: 27
Yield: 1
Ingredients: cream cheese, softened to room temperature; The Sausage Project Melty Cheddar Chicken Sausages, finely chopped or crumbled in a food processor; shredded sharp cheddar cheese (white or yellow); scallion, thinly sliced; garlic powder; smoked paprika; large jalapeños; minced chives or thinly sliced scallions for garnish (optional)

Prep Time: 20 min | Cook Time: 7 min | Servings: 1

American

Appetizer

Grill

Melty Cheddar

Some people hear “jalapeño poppers” and picture a soggy fried appetizer leaking molten cream cheese onto a sports-bar platter. Real ones know better. A good grilled jalapeño popper is one of the great BBQ appetizers, and a grillmaster’s secret weapon.

Depending on where you are (especially if you’re in Texas), you’ll find plenty of variations, includingTexas Twinkies and Armadillo Eggs. Our version takes inspiration from the jalapeño boat school of grilling, ditching the bacon wrap for a lighter, open-faced take on the classic. Simply hollow out some peppers and fill them with a rich mixture of cream cheese and Melty Cheddar Chicken Sausage for a savory, cheesy bite with just the right amount of heat. Throw them on the grill and let the peppers char and blister while the filling turns bubbly and golden.

Juicy, spicy, smoky, and easy to make, these grilled jalapeño poppers are guaranteed to earn a permanent place on your BBQ spread.

See Recipe

A hand holding a chicken sausage-stuffed jalapeño popper above a tray holding more appetizers.

SERVING MULTIPLIER:

Ingredients

8 ounces cream cheese, softened to room temperature

2 The Sausage Project Melty Cheddar Chicken Sausages, finely chopped or crumbled in a food processor

1 cup shredded sharp cheddar cheese (white or yellow)

1 scallion, thinly sliced

1 teaspoon garlic powder

1 teaspoon smoked paprika

12 large jalapeños

1 tablespoon minced chives or thinly sliced scallions for garnish (optional)

Instructions

Prep Time: 20 min | Cook Time: 7 min | Servings: 1

Prepare the jalapeños: Keeping the stems intact, slice the jalapeños in half lengthwise. Use a paring knife to remove the seeds and ribs. (Pro tip: Wear disposable gloves unless you want to remember this recipe every time you touch your face for the rest of the day.) Set aside.

Heat the grill: Preheat your grill to medium heat, about 350°F.

Make the filling: In a medium bowl, combine the softened cream cheese, finely chopped sausage, shredded cheddar, scallions, garlic powder, and smoked paprika. Mix well with a rubber spatula until fully combined.

Fill the jalapeños: Spoon about 2–3 teaspoons of filling into each jalapeño half, pressing gently so the filling sits flush with the edges. Avoid overfilling, or the mixture may bubble over while grilling. (Luckily, extra filling makes an excellent quesadilla.)

Grill the poppers: Arrange the jalapeños directly on the grill grates, cheese-side up. Close the lid and grill for 7–10 minutes, until the jalapeños are lightly charred and the filling is hot and bubbly.

Serve: Transfer the poppers to a serving platter and let cool for about 5 minutes before serving. Garnish with chives or scallions, if desired.