Andouille Stuffed Jalapenos

Andouille Stuffed Jalapenos

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Course: AppetizersCuisine: CajunDifficulty: Easy


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This is a recipe for stuffed jalapenos everyone loves and are great for a party. They are always anxiously requested, a HIT AT EVERY PARTY!!!!


  • 1 Tbsp Canola Oil

  • 1/4 Cup Minced Onions

  • 1/4 Cup Minced Red Bell Pepper

  • 2 Tsp Minced Garlic

  • 2 Tsp Fajita Mix

  • 8 Ounces Softened Cream Cheese

  • 4 Ounces Shredded Cheddar Cheese

  • 7 Large Jalapenos

  • 1/4 Pound Hot Andouille Sausage

  • 1 Pound Sliced Bacon

  • 3 Tbsp Cane Syrup


  • Preheat oven to 425°F
  • Heat the oil over medium heat in a pan, when it starts to shimmer, add the onions, bell peppers, and garlic.
  • Sauté until onions are translucent and starting to brown. Remove from heat and let cool for a few minutes, then add to a bowl with fajita mix, cream cheese, and cheddar cheese. Mix well and set aside.
  • Remove stems from jalapeños, halve lengthways, and remove seeds. Then cut each half into 3 equal pieces.
  • Slice the andouille into ½-inch by ½-inch pieces. Cut the bacon pieces in half.
  • To build the stuffed jalapenos, spoon or pipe 1 teaspoon or so of the cream cheese mixture into each piece of jalapeño. Place 1 piece of andouille into the cheese, then wrap with 1 slice of cut bacon, making sure the cut sides of the jalapeño are wrapped.
  • Place a toothpick through the jalapeno to keep bacon in place. Repeat until all bacon is used up. (You may have extra cheese and andouille.)
  • Place on a lined and greased baking sheet and cook in oven for 15 minutes. Remove from oven and drizzle each jalapeno with cane syrup.
  • Raise oven temperature to 475°F, then return the pan to the oven and cook for another 5 minutes. Remove from oven and serve hot.

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