One thing you will find with us is that we do not follow recipes and we do not measure. So if you are looking for a Jalapeño Popper recipe with exact steps, keep scrolling lol. We definitely trial and error and wing it as we go! With baseball full go this year, compared to last year when COVID-19 halted the start of baseball season, we have not had as much time to dedicate to our garden. We did harvest a Big Bertha Bell Pepper, a poblano, and jalapeños. Bobby loves hot and spicy food. I do not even like table black pepper. He de-seeded the jalapeños so they weren't as hot for me. Here is a quick run down of how he made the poppers: Cut them in half length-wise then use a spoon to scoop out the seeds which is what makes them hot. Scramble eggs in a bowl then give the slices an egg bath in a bag. Coat them in Italian bread crumbs in a bowl. Soften a block of cream cheese in the microwave then use the back of a spoon to make it a creamy mixture. You can also mix sour cream in with the cream cheese (so much for my summer diet!) Add salt, pepper, and garlic powder to the mix. Use a zip lock sandwich bag as a pastry bag to spread the cream cheese on each half. See video below. Add shredded cheese on top and bacon bits. This time we used Cracker Barrel double cheddar cheese which is thick sliced cheese. It was a substitute with my Kroger Clicklist. But it worked out great! Bake at 375 for 12-14 minutes until cheese starts to brown. I may or may not have had some for breakfast too. They are too good to resist!
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October 2022
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