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Jalapeño Poppers with Tequila Aioli

Jalapeño Poppers with Tequila Aioli - Dads That Cook

By Jason Glover

Yields12 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 12 whole jalapeños
 12 strips bacon
 4 oz (1/2 package) cream cheese, softened
 ½ cup sausage, cooked and crumbled
 ½ cup shredded cheddar cheese
 ¼ cup minced onion
 1 cup mayonnaise
 1 dash chili habañero sauce
 2 tbsp tequila

1

Leaving the stem intact, make a slice down one side of the jalapeño and gently open up.

2

Carefully remove the ribs and seeds (try not to rip the pepper open).

3

Repeat with the remaining peppers.

4

In a medium bowl, combine the softened cream cheese, cooked sausage, shredded cheddar, and onion. Mix well.

5

Carefully spoon the cream cheese mixture into the jalapeños. (Do not overfill.)

6

Wrap each jalapeño in a strip of bacon and secure closed with a toothpick.

7

Smoke the jalapeños for about 1 1/2 hours. Alternatively, you can throw them in a 400°F oven for about 20 minutes, until the bacon is crisp.
(TIP: Be sure to wash your hands well after handling the peppers. Or better yet, wear gloves!)

8

While the jalapeños are cooking, prepare the tequila aioli by whisking together the mayonnaise, a dash of chili habañero sauce, and the tequila until smooth.

9

Serve the jalapeño poppers with the tequila aioli and enjoy!

10

If you want to get fancy with the presentation, place a spoonful of the aioli in a shot glass and top with a jalapeño popper.

Ingredients

 12 whole jalapeños
 12 strips bacon
 4 oz (1/2 package) cream cheese, softened
 ½ cup sausage, cooked and crumbled
 ½ cup shredded cheddar cheese
 ¼ cup minced onion
 1 cup mayonnaise
 1 dash chili habañero sauce
 2 tbsp tequila

Directions

1

Leaving the stem intact, make a slice down one side of the jalapeño and gently open up.

2

Carefully remove the ribs and seeds (try not to rip the pepper open).

3

Repeat with the remaining peppers.

4

In a medium bowl, combine the softened cream cheese, cooked sausage, shredded cheddar, and onion. Mix well.

5

Carefully spoon the cream cheese mixture into the jalapeños. (Do not overfill.)

6

Wrap each jalapeño in a strip of bacon and secure closed with a toothpick.

7

Smoke the jalapeños for about 1 1/2 hours. Alternatively, you can throw them in a 400°F oven for about 20 minutes, until the bacon is crisp.
(TIP: Be sure to wash your hands well after handling the peppers. Or better yet, wear gloves!)

8

While the jalapeños are cooking, prepare the tequila aioli by whisking together the mayonnaise, a dash of chili habañero sauce, and the tequila until smooth.

9

Serve the jalapeño poppers with the tequila aioli and enjoy!

10

If you want to get fancy with the presentation, place a spoonful of the aioli in a shot glass and top with a jalapeño popper.

Jalapeño Poppers with Tequila Aioli

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