Thursday, May 23, 2013
Don't ya just love jalapeno poppers? They're so scrumptious, and perfect party food. They're usually deep fried, I know, and there's not a thing wrong with that, but it's not always feasible. Then, there's the dreaded clean-up. My poppers are "open faced" and cooked in the oven until gooey and golden. Simple preparation, spectacular results! Amen.
8-10 medium jalapeno peppers, halved
1 8 oz softened cream cheese
3 Tbsp prepared buttermilk ranch dressing
1/4 tsp onion powder
1/4 tsp garlic salt
5 slices bacon, cooked & crumbled [to equal 2/3 cup]
1 1/2 cups shredded Colby-Jack cheese, divided
2 green onions, thinly sliced
1/2 cup ranch flavored tortilla chip crumbs [such as ranch flavored Doritos]
Suggested dipping sauces: buttermilk ranch dressing, sour cream, guacamole, salsa
Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Wearing gloves, slice the jalapenos in half. Use a spoon to remove the membrane and seeds. [tip: Always take care when handling hot peppers. Wear gloves and wash your hands and utensils very well after use.] If needed, cut a thin flat slice from the bottom of the pepper so it will remain upright while baking.
Use a hand mixer, to beat together the cream cheese, buttermilk dressing, onion powder and garlic salt. Beat for 2 minutes until creamy. Add the crumbled bacon, 1/2 of the shredded Colby-Jack cheese and 2 thinly sliced green onions. Mix by hand until combined.
Divide the mixture between the halved peppers. Depending on the size of the peppers you use, your yield may be greater. Sprinkle the top of each pepper with shredded Colby-Jack cheese and crushed ranch flavored Doritos.
Bake for 25-30 minutes until the peppers are tender and tops are golden. Cool on the pan for 3-5 minutes before serving. These poppers can be served as is or with your favorite dipping sauces. Yield: 16-20 poppers
Posted by Melissa at 1:01 PM