Jalapenos del Raton Recipe - Allrecipes.com
Jalapenos del Raton Recipe
  • READY IN 1 hr

Jalapenos del Raton

Recipe by  

"My dad made these grilled poppers and I begged for the recipe. Now everyone begs me for the recipe. They are stuffed with cream cheese and sausage, wrapped in turkey bacon, and grilled--the perfect balance of flavors, and not always super spicy. The spiciness depends on the peppers. I find that the smaller they are, the hotter they are."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
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Directions

  1. Preheat an outdoor grill for high heat. Lightly oil the grate.
  2. In a large skillet over medium heat, cook the sausage until browned. Drain excess grease, and set aside. Meanwhile, slice the peppers in half lengthwise, and remove and discard the seeds and membrane. Fill one half of each pepper with cream cheese, and the other half with sausage. Put the pepper halves back together, and wrap with a slice of bacon to hold. Secure bacon with a toothpick.
  3. Grill peppers for about 15 minutes, turning to ensure even cooking until bacon is crisp, and pepper is toasted. Let them cool down a bit, then eat 'em.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I made a slight variation. I cooked the sausage and pre-mixed it with the cream cheese. Stuffed halfed jalapenos and wrapped each half with 1/2 slice bacon. Put on cookie sheet and baked. I made them for a party and the halves were easier to handle. They were GONE in no time. Even people who don't like "spicy" food loved them. Drain well on paper towels. Will make again!

 
Most Helpful Critical Review
Aug 11, 2005

I have a favorite jalepeno recipe and decided to give this one a try, not bad but pretty high cal. Try stuffing pepper with chicken & bacon wrap then grill.

 
Jul 22, 2008

I made these again for a cookout the other night and got so many compliments and requests for the recipe. I have made them many times, with turkey sausage and pork sausage and they are always great. Spiciness varies with jalapenos - sometimes they are hot and sometimes not. I have always grilled, not baked in the oven, and to do that it is important to use turkey bacon. Regular bacon drips and causes huge flare-ups! Trust me, I've tried it.

 
May 28, 2008

Great! I tried 1/2 turkey bacon and 1/2 center cut "real" bacon (the kind that has as much fat as many turkey bacon strips), and the center cut bacon was better. I also used reduced fat cream cheese and hot turkey italian sausage and cooked in the oven at 375 for 35 minutes. Really, really, great!

 
Apr 14, 2009

Very good - made exactly as the recipe stated. Too hot for my mouth so I soaked the halved jalapenos in milk for about 5 minutes to take some of the heat out of the peppers before stuffing wrapping and baking.

 
Aug 25, 2009

I mixed the sausage with the cream cheese and stuffed 1/2 the jalepano and wrapped that 1/2 in regular bacon and put it in the oven til the bacon crisped and the cream cheese just started to ooze a bit. they are easier to eat than the whole pepper at once. My husband loves them and his coworkers want them for the next carry-in dinner. I also microwaved the pepper halves for 2-3 minutes before I stuffed them to ensure they were tender enough.

 
Jan 25, 2004

very good and not at all as "hot" as I thought they would be- everyone loved them- next time I'll try broiling them.

 
Apr 06, 2009

I have done a variation of this recipe for years and find if I microwave the halved peppers for 60-90 seconds after I remove the seeds that their is no issue on them being done on the grill. If I'm in a hurry I add smoked seasoning to the cream cheese and crumbled bacon and forgoe 'wrapping' them in bacon. That way they're done in a jiffy!

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 524 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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