Rattlesnake Eggs
Spice up your next appetizer spread with these bold and irresistibly savory "Rattlesnake Eggs"! These stuffed jalapeños are filled with a creamy blend of seasoned ground sausage, tangy cream cheese, and sharp cheddar, then wrapped in smoky, crispy bacon for the ultimate bite-sized indulgence. The smoky paprika, garlic, and onion powder add a flavorful kick, while baking them to golden perfection ensures a bubbly filling and perfect texture. Ideal for game days, parties, or casual gatherings, these easy-to-make poppers serve up just the right balance of heat and richness. Serve them straight out of the oven and watch them disappear! Keywords: stuffed jalapeños, cream cheese jalapeño poppers, bacon-wrapped appetizers, spicy snacks, party recipes.
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Recipe Information
Ingredients
- 12 whole Jalapeños
- 8 oz Cream cheese
- 1 cup Sharp cheddar cheese, shredded
- 0.5 lb Ground breakfast sausage
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Black pepper
- 12 slices Bacon
- 12 pieces Toothpicks
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack for easy cleanup.
Wash the jalapeños, then carefully slice them in half lengthwise. Use a spoon to scoop out the seeds and membranes to reduce the heat level. Set aside.
In a medium skillet, cook the ground breakfast sausage over medium heat until fully browned and crumbly. Drain any excess grease and let the sausage cool slightly.
In a mixing bowl, combine the cooked sausage, cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and black pepper. Mix until well incorporated.
Using a small spoon, generously fill each jalapeño half with the cheese and sausage mixture, smoothing the tops for even coverage.
Wrap each stuffed jalapeño half with a slice of bacon, tucking the ends underneath or securing them with a toothpick.
Place the bacon-wrapped jalapeños on the prepared baking sheet, evenly spaced to ensure even cooking.
Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the filling is bubbly.
Remove the jalapeños from the oven and allow them to cool for 5 minutes before serving. Enjoy your spicy and savory 'Rattlesnake Eggs'!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
