Smoky, sweet, and spicy! These bacon-wrapped stuffed jalapeños with sausage, cream cheese, and a honey-butter glaze are the ultimate Texas-style grilled appetizer.
The Perfect Texas Appetizer!
If you’re looking for the perfect backyard appetizer, these bacon-wrapped stuffed jalapeños are calling your name. They’ve got everything a Texas grill-lover craves — smoky bacon, creamy sausage-spiked filling, that jalapeño kick, and a sweet-heat glaze that caramelizes beautifully on the grill.
These are always a hit at cookouts, tailgates, holidays, or anytime you fire up the pit. Once you taste them, you’ll know why they disappear fast!
And by the way, you don’t have to live in Texas to enjoy these. . .but it doesn’t hurt!
Bacon Wrapped Jalapeno Ingredients
You’ll find a printable recipe card at the bottom of this post, but we want to give you a quick look at what you’ll need to make these. This is a simple one, folks. You won’t be filling up your grocery cart, which is good news in this economy.
Stuffed Jalapeños
- 10–12 whole jalapeño peppers
- 1/2 pound breakfast sausage
- 1 (8 oz) block cream cheese
- 2 tablespoons Sweet Texas Heat seasoning
- 1 (16 oz) package bacon
Glaze
- 1/4 cup melted butter
- 2 tablespoons honey
- 2 tablespoons Sweet Texas Heat seasoning
How to Make Bacon-Wrapped Stuff Jalapenos
These are simple to make and come together without a lot of fuss. They’re going to become your new favorite, we promise! Here’s how you’re going to make them:
Preheat your grill to 300°F.
Cook the sausage.
In a skillet on the stovetop, brown the breakfast sausage, breaking it up so it’s finely crumbled. Set aside to cool slightly.
Prep the jalapeños.
Rinse and dry the peppers. Cut a small “T-shaped” slit into one side of each pepper. Carefully remove the seeds and membranes to create a hollow shell.
Make the filling.
In a mixing bowl, combine the cream cheese, cooked sausage, and Sweet Texas Heat seasoning until smooth and well blended.
Stuff the peppers.
Fill each jalapeño generously with the sausage-cream cheese mixture.
Wrap with bacon.
Tightly wrap each pepper with one slice of bacon. Sprinkle lightly with additional Sweet Texas Heat seasoning.
Grill ‘em up.
Place the stuffed peppers directly on the grill grates. Close the lid and cook for about 55 minutes, until the bacon is rendered and beginning to crisp.
Make the glaze.
While the peppers cook, combine butter, honey, and Sweet Texas Heat seasoning in a small cast-iron pan. Place it on the grill to melt together, or melt in the microwave if you prefer.
Glaze and finish.
At the 55-minute mark, brush each pepper with a light coating of glaze. Close the lid and cook an additional 5 minutes to let that glaze set.
Rest & serve.
Remove from the grill and let rest for about 10 minutes. Serve warm — and enjoy every smoky, sweet, spicy bite!
Why You’ll Love These
These bacon-wrapped jalapeños bring the perfect blend of sweet + heat. The creamy sausage filling mellows the spice, the bacon adds smoky richness, and the honey butter glaze gives just the right kiss of sweetness. They’re tender, flavorful, and absolutely irresistible fresh off the grill.
Tips & Variations
- Want less heat? Remove all the seeds and membranes.
- Want more heat? Leave a few in — we won’t judge.
- Use thick-cut bacon for extra meaty bites.
- These work great on a smoker too — just keep temps around 275–300°F.
Serve These At:
✔ Backyard BBQs
✔ Game day gatherings
✔ Holiday parties
✔ Family cookouts
✔ Any night you fire up the pit!
If you make these, be ready — they won’t last long. Better plan a double batch!
Thanks for stopping by! If you make these bacon-wrapped stuffed Jalapenos and love them, please leave a review! And before you go, why not pin some photos to your Pinterest boards?
About the Pit Master
Zach is the pit master behind Backyard Texas Grill, where good food, family, and Texas hospitality come together. He loves cooking low and slow, experimenting with bold flavors, and turning simple ingredients into crowd-pleasing meals straight off the grill. Whether he’s firing up the smoker for a holiday feast or grilling weeknight favorites for family and friends, Zach believes great food is meant to be shared—and enjoyed together around the pit.