LOUISIANA POPPERS

By stepjo7269

Southern Living magazine January 2007, p. 98.
By: Dawn Boyter, Doyline, Louisiana

Ingredients

• Directions:
• 1 (1-lb.) package ground pork sausage
• 1 (8-oz.) package frozen cream cheese jalapeño poppers
• 1 sleeve round buttery crackers, crushed
• 1 . Divide sausage into 10 equal portions; press 1 portion around each popper, covering completely. Roll in cracker crumbs. Place on a wire rack in a jelly-roll pan.
• 2 . Bake at 375° for 30 minutes or until thoroughly cooked. Drain briefly on paper towels. Cut in half before serving.
• Homemade Variation:
• 1 . Substitute 2 (7-oz.) cans pickled whole jalapeño peppers, drained, for frozen poppers. Cut stem ends off each jalapeño pepper. Remove and discard seeds and membranes.
• 2 . Place 1/2 (8-oz.) package cream cheese, softened, in a zip-top plastic bag. Seal bag, and snip a small hole in 1 corner of bag. Pipe cream cheese into hollowed peppers.
• 3 . Cover stuffed peppers evenly with sausage as directed, making sure each pepper is completely covered by sausage so that cheese is sealed inside.
• 4 . Continue preparing and baking stuffed peppers as directed in Steps 1 and 2.

Details

Servings 20

Preparation

Step 1

Note: For testing purposes only, we used Poppers Cream Cheese Jalapeños and La Costeña Green Pickled Jalapeño Peppers.