BACON JALAPENO POPPER PUFFS
If you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you'll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier.
Provided by Chef John
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
- Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
- Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
- When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
- Heat oil in deep fryer to 375 degrees F.
- Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
- serve with dipping sauce garnished with a few green onion slices.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 9.4 g, Cholesterol 96.6 mg, Fat 23.3 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 10.9 g, Sodium 485.6 mg, Sugar 0.6 g
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
JALAPEñO-BACON PUFFS
Heat things up with these tasty Jalapeño-Bacon Puffs. These smoky, spicy Jalapeño-Bacon Puffs will be a hit when you serve them to your family and friends.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 9 servings, 4 topped crackers each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Cook bacon in medium skillet until crisp. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels.
- Add peppers to reserved drippings in skillet; cook 2 to 3 min. or until crisp-tender. Remove peppers from skillet; drain on paper towels. Crumble bacon.
- Combine all ingredients except crackers; roll into 36 balls. Place crackers in single layer on baking sheet; top with cheese balls.
- Bake 5 min. or until heated through.
Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.5045 g, Sugar 0 g, Protein 7 g
BACON JALAPEñO POPPER PINWHEELS RECIPE BY TASTY
Here's what you need: bacon, onion, jalapeñoes, cream cheese, sharp cheddar cheese, pepper, garlic powder, puff pastry, flour
Provided by Camille Bergerson
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a pan, cook bacon until crisp, then chop into small pieces.
- Discard excess fat (reserve approximately 2 tablespoons).
- In the same pan, sauté the onions in the reserved fat until they start to become translucent.
- Add the jalapeños. Cook until the onions start to caramelize and remove from heat.
- Preheat oven to 375°F (190°C) and cover a cookie sheet with parchment paper.
- In a large bowl, combine the cream cheese, bacon, cheddar, pepper, garlic powder, and jalapeño mixture. Stir until thoroughly incorporated.
- On a lightly floured surface, gently roll out the puff pastry until the surface is smooth and even.
- Spread the japapeño mixture on the pastry sheet, stopping 1 inch (2 ½ cm) from the top of the dough.
- Starting at the bottom, tightly roll upwards and pinch the top edge to seal into a log shape.
- Cut the roll every 1½ inches (3 ¾ cm). Place the pieces face-up, 2 inches (5 cm) apart on the baking sheet. Sprinkle the tops of the pastries with cheddar.
- Bake for 25 to 30 minutes, or until the cheese is melted and the sides of the pastries are a light golden color.
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 20 grams, Fat 35 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
BACON JALAPENO POPPERS
For a delicious appetizer for two, try these spicy bacon jalapeno poppers. The bacon adds a smoky flavor to the traditional popper.-Bernice Knutson, Danbury, Iowa
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Combine cheeses; spread into each pepper half. Wrap a piece of bacon around each pepper half. Place on a baking sheet., Bake, uncovered, at 350° for 20-25 minutes or until bacon is crisp and filling is heated through.
Nutrition Facts : Calories 160 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 246mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SPICY "LIL SMOKIE" BACON WRAPPED JALAPENO POPPERS
Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts)
Provided by College Girl
Categories Lunch/Snacks
Time 1h45m
Yield 24 poppers, 12 serving(s)
Number Of Ingredients 8
Steps:
- you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
- In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
- Top each one of the jalapeno "boats" with a little smokey.
- Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole.
- Since bacon already contains a good amount of sodium, you'll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
- Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your poppers will spill out all over your smoker.
- once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!
BACON WRAPPED JALAPENO POPPERS
Can you stand the heat? If so try my most requested starter. They have been a hit everytime I make them. Simple recipe for major taste. I have never had one "left over". They are best when grilled, but you can cook them in the oven. I prefer charcoal, as to harness maximum flavor. Enjoy! Tip: Rub the wooden kabob sticks with raw bacon to make the poppers slide on. You can make these somewhat mild and super hot, what ever you like.
Provided by The Finnish Chef
Categories Peppers
Time 50m
Yield 24 peppers, 12 serving(s)
Number Of Ingredients 6
Steps:
- Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core.
- In a bowl add cream cheese, chili powder, hot sauce (you pick the heat) and liquid smoke and half the jalapeno seeds.
- Mix/Mash together until blended.
- Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers!
- Kabob them, repeat untill all the peppers are stuffed and wrapped.
- Grill on an indirect heat, (on tin foil) for about 15 minutes.
- Then on an open flame for 5-8 mins to crisp the bacon, turning a few times.
- Serve and enjoy!
Nutrition Facts : Calories 130.8, Fat 13, SaturatedFat 7.3, Cholesterol 41.6, Sodium 220.2, Carbohydrate 1.8, Fiber 0.1, Sugar 1.3, Protein 2.3
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