Today's project...

OutdoorWriter

Long Time Member
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...is another bunch of poppers. This batch will not be breaded but will be wrapped in bacon & cooked in the oven. The filling will be about the same as the batch I made last week -- cream & Mexican cheeses, green onions, smoked salmon & various spices.

The peppers last bunch weren't quite cooked enough. Soo... I'm pre-cooking the peppers in the oven at 375 for 20 mins. Once they cool, I'll stuff with filling & wrap in bacon.

I'll update this thread later with more photos. This one is ready for the pre-roast -- 10 whole peppers converted to halves for 20 future poppers.

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I wound up with 28 poppers, using 14 whole jalapenos.

The ingredients...

L to R Bottom: peppers, smoked salmon, green onions & L to R Top: bacon, cream cheese, Mexican cheeses. Spices included paprika, onion & garlic powders, black pepper, dill, chili powder, red pepper flakes & 2 tsp of worcestershire sauce.

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Stuffed, wrapped & ready for the oven at 350 for 30 mins.

baconpoppers3.JPG


This is the 2nd batch ready to be flash frozen before bagging

baconpoppers4.JPG
 

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