Clubfoody’s Grilled Jalapeño Poppers

READY IN: 45minsYIELD: 12 poppers


  • 12largejalapeno peppers, washed, ribs removed and seeded
  • 12 cupItalian sausage, casing removed
  • 1tablespoonred onion, finely chopped
  • 1teaspoonfresh rosemary, finely chopped
  • 6ounceslight cream cheese, room temperature and divided
  • 3ounces grated sharp cheddar cheese (divided)
  • 0.5 (1 1/4ounce) jar pimento pepper, drained(diced)

    Serving Size: 1 (452) g

    Servings Per Recipe:1

    Calories: 69.3

    Calories from Fat 50 g 73 %

    Total Fat 5.7 g 8 %

    Saturated Fat 3.3 g 16 %

    Cholesterol 18 mg 5 %

    Sodium 92.2 mg 3 %

    Total Carbohydrate1.7 g 0 %

    Dietary Fiber 0.4 g 1 %

    Sugars 1.1 g 4 %

    Protein 3.2 g 6 %


  • In a skillet over medium-high heat, add sausage (*see footnote) and sauté until no longer pink, about 3 minutes. Halfway through cooking, add onions and cook until done. Before removing from the heat, add rosemary; stir well.
  • Transfer to a bowl and add cream cheese, cheddar cheese and diced pimentos; stir until well blended. Stuff the prepared peppers leaving some head space for the remaining cream cheese. Place stuffed jalapeños on the rack and top with cream cheese before transferring to a baking sheet lined with a silicone mat to prevent it from sliding.
  • Place rack in the middle of a 450-500ºF preheated grill, close the lid and cook for 20 minutes. When time is done, carefully remove the rack from the heat back to the lined silicone baking sheet. Serve immediately.
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