Bacon Ranch Jalapeno Poppers

Name: Bacon Ranch Jalapeno Poppers (Elevated)
Total time: 1 h 15 min
Yield: 16
Cuisine: Fusion
Ingredients: 8 Jalapenos-large sized; 8 oz Cream Cheese-full fat, softened; 1/4 cup Sour Cream; 1/4 cup Homemade Ranch Dressing (see Aioli section); 8 slices Applewood Smoked Bacon-cooked and finely chopped; 1/2 cup Smoked Gouda Cheese-shredded; 1 tbsp Chives-finely chopped; 1 cup Panko Bread Crumbs-Japanese style; 2 tbsp Melted Clarified Butter; 1/2 cup Mayonnaise; 1 tbsp Chipotle Peppers in Adobo Sauce-minced; 1 tsp Lime Juice-freshly squeezed; 1/4 tsp Garlic-minced

⏱1h 15m

👥16

🔥350 cal

Medium

🍽️Fusion

A sophisticated take on jalapeno poppers, featuring premium ingredients like Applewood smoked bacon, Smoked Gouda, and a homemade Chipotle Aioli.

8 Jalapenos-large sized

8 oz Cream Cheese-full fat, softened

1/4 cup Sour Cream

1/4 cup Homemade Ranch Dressing (see Aioli section)

8 slices Applewood Smoked Bacon-cooked and finely chopped

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥16

🔥350 cal

Medium

🍽️Fusion

A sophisticated take on jalapeno poppers, featuring premium ingredients like Applewood smoked bacon, Smoked Gouda, and a homemade Chipotle Aioli.

#appetizer #snack #party #spicy #gourmet

Instructions

Preheat oven to 400°F (200°C).
Cut Jalapenos in half lengthwise and carefully remove seeds and membranes. Wear gloves!
Prepare Chipotle Aioli: In a small bowl, whisk together all Chipotle Aioli ingredients until smooth. Set aside.
In a medium bowl, combine all Filling ingredients until well blended.
Stuff each Jalapeno half generously with the Filling mixture.
In a shallow dish, combine Panko Bread Crumbs and Melted Clarified Butter.
Press the Panko mixture onto the stuffed Jalapenos, ensuring they are fully coated.
Place Jalapenos on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and bubbly.
Serve immediately with Chipotle Aioli for dipping.

Ingredients

8 8 Jalapenos-large sized
8 oz 227 g Cream Cheese-full fat, softened
1/4 cup 60 mL Sour Cream
1/4 cup 60 mL Homemade Ranch Dressing (see Aioli section)
8 slices 113 g Applewood Smoked Bacon-cooked and finely chopped
1/2 cup 60 g Smoked Gouda Cheese-shredded
1 tbsp 15 mL Chives-finely chopped
1 cup 120 g Panko Bread Crumbs-Japanese style
2 tbsp 30 mL Melted Clarified Butter
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Chipotle Peppers in Adobo Sauce-minced
1 tsp 5 mL Lime Juice-freshly squeezed
1/4 tsp 1.25 mL Garlic-minced

Equipment

Baking Sheet
Parchment Paper
Mixing Bowls
Whisk
Knife

Instructions

Preheat oven to 400°F (200°C).
Cut Jalapenos in half lengthwise and carefully remove seeds and membranes. Wear gloves!
Prepare Chipotle Aioli: In a small bowl, whisk together all Chipotle Aioli ingredients until smooth. Set aside.
In a medium bowl, combine all Filling ingredients until well blended.
Stuff each Jalapeno half generously with the Filling mixture.
In a shallow dish, combine Panko Bread Crumbs and Melted Clarified Butter.
Press the Panko mixture onto the stuffed Jalapenos, ensuring they are fully coated.
Place Jalapenos on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and bubbly.
Serve immediately with Chipotle Aioli for dipping.

Nutrition per serving

Calories 350

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Bacon Ranch Jalapeno Poppers

Bacon Ranch Jalapeno Poppers

Ratings & Reviews

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