These jalapeno boats are amazing and easy to change on the fly. I’ve swapped out sausage for briskets. I’ve wrapped in bacon and I’ve used different cheeses. It is hard to go wrong with these and make sure you double the batch, they will go fast!
Jalapeno Boats
Breakfast Sausage & Cheese stuffed Jalapenos
Equipment
- 1 Oven/Grill/Smoker I usually smoke mine and it turns out great
Ingredients
- 12 Jalapenos Medium Sized & Straight
- 16 oz Breakfast Sausage
- 8 oz Cream Cheese
- 8 oz Shredded Cheese Mexican blend
Instructions
Preparing Jalapenos:
- Set cream cheese out to get to room temp.
- Brown and break up ground sausage in a pan, drain and then cool in fridge .
- Cut the stem top off jalapenos exposing the seeds and ribs. I usually cut 1/2 inch off the top.
- Core jalapenos.
- Cut jalapenos in half long ways.
- Lay out on a cooling rack inside a cookie sheet that is lined with foil (for easy clean up) and put in fridge.
- Mix cream cheese, Mexican blend cheese and ground sausage together.
- Fill jalapenos halves, I like to create a small, packed mountain on each using a spoon.
- Sprinkle the filling/tops with a layer of BBQ rub.
For Cooking in the Oven
- 350 degrees for about 15 minutes or until jalapenos appear to be soft then turn down to 225 for about 15-20 minutes just to make sure the cheese is good and melted. I usually feel the jalapeno to test how stiff they are. I like mine slightly crunchy but the sides of the jalapenos will start to curl in.
For Smoking or Grilling
- 250-275 degrees for 30-45 minutes then test by feeling jalapeno as above.
Tried this recipe?Let us know how it was!
