Chef Char Shows Off Some Great Jalapeno Popper Recipes From Kitchen 242

Muskegon Metro Area
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We base the season around sports and of course with sports...you want something good to eat.  Are you getting all pumped up for the onslaught of March Madness?  Well, Chef Char fro Kitchen 242 at the Muskegon Farmers Market has just the recipe for you this go around!  She's got enough enough spice to tempt your taste buds and the recipe is as simple as can be.  Kitchen 242 Logo png

If you're one of those types that considers snacking a bag of chips and a can of dip you have to pull a tin cap off, well, it's time to expand your horizons a little with this pair of super easy to make stuffed jalapeno popper recipes!  As luck would have it, one of these recipes also calls for bacon and the last time we checked... the bacon craze is still sweeping the nation.

So, snackers....bacon lovers...fans of all things heat....prepare yourself....Chef Char is ready to roll on The Muskegon Channel!

 

 

That's how it's done!  She makes it look so easy.  She also makes it easy for you to follow along.  You'll find the recipe below.  If you like what you see, why not join Char for one of her incredibly fun cooking classes at Kitchen 242 at the Muskegon Farmers Market?  They are a great way to make some new friends, have some fun learning some thing new to make and you get the experience of working in a real professional grade kitchen with professional instructors in a relaxed and fun atmosphere.  You can click on the Kitchen 242 above. photo for more details.  Now the recipe!

poppers

Bacon-Wrapped Jalapeño Poppers

& Buffalo Chicken Poppers

Awesome appetizers or snacks for watching the big game!

Chef Char Morse

www.chefcharmorse.com

Bacon-Wrapped Jalapeño Poppers

INGREDIENTS:

24 fresh jalapeño peppers

1 pound bulk sausage, cooked and drained (chorizo or hot Italian sausage work great!)

2 (8 oz. each) packages cream cheese, softened

½ cup sour cream

2 (1.25 oz. each) packages taco seasoning mix

8 oz. shredded cheddar cheese

2-4 pounds thick-sliced bacon

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or use a wire rack set over the baking sheet.
  2. In a mixing bowl, add the softened cream cheese, sour cream and package of taco seasoning mix. Mix until smooth. Add the cooked sausage and cheddar cheese and mix until all ingredients are disbursed throughout the seasoned cream cheese mixture.
  3. Cut the jalapeño peppers in half, lengthwise. Carefully remove the seeds (wearing gloves for this is a great idea) and membranes.
  4. Stuff the seeded jalapeño halves with the seasoned cream cheese mixture.
  5. Wrap each of the stuffed jalapeño halves with a long slice of bacon. Place each bacon-wrapped stuffed pepper on top of the wire rack or the prepared baking sheet.
  6. Bake in a preheated oven for 20 to 25 minutes or until the bacon is to a desired crispness.
  7. Remove pan from oven and allow the poppers to cool for a few minutes before eating.

Buffalo Chicken Jalapeño Poppers

INGREDIENTS:

24 fresh jalapeño peppers

1 cup shredded, cooked chicken (Rotisserie chicken works great)

2 (8 oz. each) packages cream cheese, softened

½ cup sour cream

2 stalks celery, cut small dice

½ cup Frank’s Red Hot sauce

4 oz. crumbled blue cheese

¾ cup Panko breadcrumbs for coating

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or use a wire rack set over the baking sheet.
  2. In a mixing bowl, add the softened cream cheese, sour cream and Franks Red Hot sauce. Mix until smooth. Add the celery, chicken and blue cheese, continuing to mix until all ingredients are dispersed evenly.
  3. Cut the jalapeño peppers in half, lengthwise. Carefully remove the seeds (wearing gloves for this is a great idea) and membranes.
  4. Stuff the seeded jalapeño halves with the seasoned cream cheese mixture.
  5. Coat each stuffed pepper with panko breadcrumbs and place on top of the wire rack and baking sheet or the parchment-lined baking sheet.
  6. Bake the stuffed poppers in the preheated oven for 15 minutes until the breadcrumbs are at a desired crispness.
  7. Remove pan from oven and allow the poppers to cool for a few minutes before eating.

Chef Char teaches cooking classes at Kitchen 242 in the Muskegon Farmers Market in downtown Muskegon. Chef Char also works locally as a private chef and as a culinary consultant for restaurants and food manufacturers. Like Chef Char on Facebook www.facebook.com/chefcharmorse or visit www.chefcharmorse.com