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READY IN 50 mins

Firehouse Jalapenos

Read Reviews (15)

"This was passed from a friend who is a firefighter and he would make these when it was his turn to cook for the crew. These are requested at every get together now. When finished baking, you can grill to get a softer pepper skin. Enjoy!" — MANDY1975

Ingredients Edit and Save

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Original recipe makes 60 poppers Change Servings

30 jalapeno peppers, halved and seeded
1 (8 ounce) package cream cheese, softened
30 small smoked sausages (such as Lit'l Smokies®)

1 (1 pound) package thin-sliced bacon, cut in half
60 toothpicks
1/2 cup barbeque sauce

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
Bake in the preheated oven until the bacon is crispy, about 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 06, 2009

Call the recipe police, I tweaked! I had half a pkg of Smokies that needed using. My jalapeños were really big and long so instead of setting the sausages into the cream cheese I processed the two together then filled the peppers. I didn't have bacon but did have a pkg of real bacon bits so I turned the peppers upside down into the bits. I intended to brush with BBQ sauce before doing the bacon but forgot so I used that for dipping. Unfortunately my jalapeños were totally without fire so that element was missing. I will play with this again with smaller peppers and might add green onions and cilantro to the cream cheese.

—PAMELA D. aPROpos of nothing

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Most Helpful Critical Review

Apr 14, 2009

these were ok to me. It was, I think just to much flavors going on at one time. I think I will stick to eating my bacon wrapped smokies and jalapeno poppers seperately.

—Koriekiss

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21 Ratings

Feb 08, 2010

Wrapping the bacon completely around is a must as the jalapenos soften while baking and make them tough to eat as finger food. I found the the bbq sauce you use changes this dish a lot. My family liked a sweet and smoky bbq sauce. Good stuff!

—SaltyWalty

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Feb 01, 2011

this was great my kids and grandkids loved this and it wasn't hot at all we left out the barbeque sauce thank you for this recipe now I can buy more jalapenos

—sheliaeappah

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Jun 14, 2010

These were time consuming but very flavorful and worth it in the end. I used the real bacon bits to make things a little easier. Note the error in the ingredient list, 30 peppers halved would require 60 lil smokies instead of the 30 listed. Thanks for the great recipe!

—Soup Loving Nicole

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Aug 17, 2010

delicious!

—loripayawal

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Jun 21, 2010

These were a great big hit during a party we had. Even the kids loved them!

—TracyK

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Apr 06, 2010

Made this on Easter, my Family loved this! some peppers were hot and others were not...I forgot the BBQ...but was still delicious! Will make again!

—Shelly

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Nutrition

Calories
138 kcal
7%

Carbohydrates
2.8 g
< 1%

Cholesterol
25 mg
8%

Fat
12.5 g
19%

Fiber
0.4 g
2%

Protein
3.8 g
8%

Sodium
293 mg
12%

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

Nutritional Information

Firehouse Jalapenos

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 138
Calories from Fat: 113

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 4.9g 24 %
Cholesterol 25mg 8 %
Sodium 293mg 12 %
** Potassium 79mg 2 %
Total Carbohydrates 2.8g < 1 %
** Dietary Fiber 0.4g 2 %
Protein 3.8g 8 %
** Sugars 1.6g
** Vitamin A 5 %
** Vitamin C 14 %
** Calcium 1 %
** Iron 4 %
** Thiamin 8 %
** Niacin 9 %
** Vitamin B6 8 %
** Magnesium 2 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.