Bacon Wrapped Jalapeño Poppers
- Recipe by: Chef Aaron Fish, Chef de Cuisine | Eat Good Group
- Difficulty level: Easy
- Time: 30 minutes
Ingredients:
- 20 Jalapeños, cored and tops reserved
- 20 slices bacon, thin cut
- 1 pound cream cheese, room temp
- 2 tablespoons Spiceology Maui Wowee Blend
- 1/2 teaspoon salt
- 1/2 cup Spiceology Honey Habanero Blend
Instructions:
- Wrap cored jalapenos with bacon.
- Place in a 375°F oven on a non-greased sheet pan and cook 15- 20 minutes until about 80% of the way cooked. Pull and cool down.
- Place the cream cheese at room temperature, maui wowee and salt in a bowl. Mix well. Place mixture in a piping bag.
- Pipe jalapenos full and place the reserved top back on, tucking it under the skin of the pepper to hold it on.
- Put Honey Habanero blend in a bowl. Roll peppers in the blend to coat evenly.
- Place on a sheet pan and bake at 450°F for 5-10 minutes or until crispy. Filling may pop out, if it does let cool for 5 minutes and scoop back in with top. Turn your baseball cap around and Serve with huckleberry sauce, because these poppers are over the top.
Huckleberry Sauce
Ingredients:
- 1 cup fresh or frozen huckleberries
- 1/4 cup fresh orange juice
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon Spiceology Ras el Hanout Blend
Instructions:
- Combine all ingredients in a saucepot and bring to a simmer.
- Reduce heat and cook until slightly thickened.
- Cool before serving.
