Pig Skin Poppers
APPETIZERS AND SNACKS

Pig Skin Poppers

Recipe Preparation

45 mins

 Recipe Cook Time

25 mins
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Recipe Ingredients

1 lb.
Owens Regular Roll Sausage
1 lb.
Owens Hickory Smoked Bacon
1 pkg.
cream cheese, softened (8 oz.)
1 pkg.
Pepper Jack cheese, shredded (8 oz.)
1/2 cup
light brown sugar
15 whole
Jalapeños, washed, halved and de-seeded
1/2 tablespoon
cayenne pepper, ground

Instructions

1
Preheat oven to 375F.
2
Place sausage in large skillet. Cook over medium high heat, crumble and cook until brown. Drain sausage.
3
In large mixing bowl, mix softened cream cheese and Pepper Jack cheese until fully blended. add sausage crumbles and fold in with rubber spatula until combined.
4
In a small seperate bowl, whisk together brown sugar and cayenne pepper.
5
Place bacon on a parchment paper covered sheet pan. Generously rub brown sugar mixture over bacon strips and bake in 375F oven until crispy (about 20 min).
6
Cut jalapeños in half lengthwise (leave the stem attached). Remove the seeds. (Optional: for milder peppers remove the placenta/membrane). Stuff each pepper with the cheese and sausage mix.
7
Allow bacon to cool and chop into small pieces. Sprinkle pepper stuffing generously.
8
Bake filled peppers in 375F oven until cheese is melted and golden brown.

Nutrition Info

The actual values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Calories
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbs
Dietary Fiber
Protein

Allergen Info

Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.

APPETIZERS AND SNACKS

Pig Skin Poppers

15.5Kshares
Recipe Preparation

45 mins

 Recipe Cook Time

25 mins

Pig Skin Poppers

Recipe Preparation

45 mins

 Recipe Cook Time

25 mins

Recipe Ingredients

1 lb. Owens Regular Roll Sausage
1 lb. Owens Hickory Smoked Bacon
1 pkg. cream cheese, softened (8 oz.)
1 pkg. Pepper Jack cheese, shredded (8 oz.)
1/2 cup light brown sugar
15 whole Jalapeños, washed, halved and de-seeded
1/2 tablespoon cayenne pepper, ground

Instructions

1 Preheat oven to 375F.
2 Place sausage in large skillet. Cook over medium high heat, crumble and cook until brown. Drain sausage.
3 In large mixing bowl, mix softened cream cheese and Pepper Jack cheese until fully blended. add sausage crumbles and fold in with rubber spatula until combined.
4 In a small seperate bowl, whisk together brown sugar and cayenne pepper.
5 Place bacon on a parchment paper covered sheet pan. Generously rub brown sugar mixture over bacon strips and bake in 375F oven until crispy (about 20 min).
6 Cut jalapeños in half lengthwise (leave the stem attached). Remove the seeds. (Optional: for milder peppers remove the placenta/membrane). Stuff each pepper with the cheese and sausage mix.
7 Allow bacon to cool and chop into small pieces. Sprinkle pepper stuffing generously.
8 Bake filled peppers in 375F oven until cheese is melted and golden brown.

Nutrition Info

Calories
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbs
Dietary Fiber
Protein

Allergen Info

Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.