Jalapeño Poppers with Vidalia Onions

Recipe created and photographed by Tracy Shaw from Food Wine Sunshine.  

  • 12 jalapeños, cut in half and membranes and seeds removed
  • 1 cup Vidalia onion, diced
  • 16 oz breakfast sausage
  • 8 oz cream cheese
  • 1 cup shredded cheddar cheese
  • 12 - 24 slices of bacon, slightly cooked
  1. Preheat oven to 400 degrees.
  2. Warm a large skillet over medium heat.
  3. Spray with olive oil spray.
  4. Add onion, saute for 1-2 minutes.
  5. Add sausage, cook until browned.
  6. Add cream cheese and cheddar cheese and stir well.
  7. Using a small spoon, scoop the sausage and cheese mixture into the halved jalapeños.
  8. Wrap one slice of bacon around the stuffed jalapeños (if desired). Use toothpicks if necessary to hold it on.
  9. Bake for 20-30 until bacon is crispy and cheese mixture is nice and hot.

*WARNING! Handling jalapeños safely is very important. To avoid having the oils on your hands, consider using gloves and a spoon to clean out the insides of the peppers.