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Easy Jalapeño Popper Pig Shots

Easy Jalapeño Popper Pig Shots

Bacon-wrapped sausage cups stuffed with creamy jalapeño popper filling, baked until bubbly and finished with a sweet heat drizzle.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 lb thick-cut bacon halved crosswise
  • 1 lb smoked sausage cut into 1/2-inch coins
  • 4 oz fresh jalapeños thin rings; seed for less heat
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 2 tbsp chopped chives or green onion
  • 1.5 tbsp BBQ seasoning
  • 1 tbsp brown sugar light or dark
  • 1 tbsp hot honey for drizzling

Instructions

Preparation Steps

  • Heat oven to 375°F. Line a rimmed sheet with foil and set a rack on top.
  • Stir cream cheese, cheddar, garlic powder, onion powder, smoked paprika, and chives until smooth.
  • Slice the sausage into 1/2-inch rounds. Cut bacon slices in half crosswise.
  • Wrap each sausage coin with a half slice of bacon to form a cup. Overlap ends and secure with a toothpick.
  • Stand the bacon cups on the rack. Tuck a jalapeño ring inside each cup.
  • Spoon or pipe the cheese mixture into the cups, mounding slightly over the top.
  • Combine BBQ seasoning with brown sugar. Dust evenly over the filled cups.
  • Bake until bacon is browned and filling bubbles, 40 to 45 minutes.
  • Drizzle hot honey over the shots. Rest 5 minutes before serving.

Notes

Try a maple finish instead of hot honey, or swap cheddar for pepper jack for extra kick. For party prep, assemble up to a day ahead and bake just before serving; add 3–5 minutes to cook time from cold.
This recipe is an original creation inspired by classic Easy Jalapeño Popper Pig Shots flavors. All ingredient ratios and instructions are independently developed.