Jalapeño Poppers Stuffed with Cajun Boudin 🤤
Who says you can’t have the best of both worlds?! This Jalapeño Popper brings out the Mexican Jalapeño heat with a Cajun Flare! It’s the perfect combo for the ultimate appetizer!
Infidel Pork Rub
1 ¼ Boudin Sausage
16oz Cream Cheese
3 Green Onions
1lb of Bacon
6 Whole Jalapeños
Unwrap your Cream Cheese and make
Cook or Smoke your Boudin Sausage
Once Boudin is done, split open the casing and add the Boudin to a mixing bowl
Add your Cream Cheese and Green Onions and mix thoroughly
Cut open your Jalapeños in half and with a spoon, take out all the seeds and insides. Wear gloves or make sure and wash hands thoroughly before touching any important parts on your body… Don’t do what James did and have a fire willie 🤣
Stuff your Jalapeños halves with the Boudin stuffing
Once the peppers are stuffed, wrap each one of them with a piece of Bacon (Tip: use a toothpick to hold the Bacon or make sure the seem is on the bottom)
Season your Bacon Wrapped Jalapeño Poppers with Infidel Pork Rub
Place in your oven or smoker at 300-350°
Cook until your Bacon is nice and brown, this should take 30-45 minutes
Once they are finished, let them rest for about 10-15 minutes
Plate and Enjoy!
To make this recipe even better, we recommend using our recipe for Smoked Claymore Cajun Boudin Dip for the filling!