These poppers pepper puff shape really does come out incredibly well, as long as you do not have a problem with a lot of unsightly stains. Since we loaded these so pepper the pieces on the outer caramelized (which is the chief talk burned), and my beautiful golden brown balls were spotted with black gold.
Superficial side beauty, if you like the gut-bombs which are classic, jalapeno poppers wrapped bacon, I think you will love these shockingly light flashes. All the same flavors are there, especially when served with the easy dip cream cheese, and the preparation is much easier. I really hope you give these a try soon. Enjoy!
Ingredients for about 40 Bacon Jalapeno Popper Puffs:
For the dough:
2/3 cup water
3 tablespoons butter
1 tablespoon bacon fat
1 teaspoon kosher salt (or 1/2 teaspoon of salt)
2/3 cup all-purpose flour
2 eggs
Then add:
2 ounces sharp cheddar extra white
1/2 cup diced jalapeno peppers
1/3 cup finely chopped bacon
pinch of cayenne
pinch of freshly ground black pepper
- Fry 375 F. for about 3 1/2 minutes, or until golden brown and cooked through
for the sauce:
1/2 cup cream cheese
1/4 cup creme fraiche or sour cream
2 tablespoons chopped green onions
1 teaspoon fresh lime juice
- add enough water to thin mixture dip the appropriate consistency
