AuthorMax Mentzer
Rating

The 'Chicharonne Jalapeno Poppers' make a great and easy snack! They pack a ton of flavor and remind you of those little boxed frozen poppers you used to crave as a kid. The 'Better than Popeye's Chicharonne Breading' is completely optional, but if time is on your side I suggest using it. Enjoy!

Yields1 Serving
DifficultyBeginnerPrep Time10 minsCook Time12 minsTotal Time22 mins

Ingredients
 3 jalapenos, stems, seeds, and ribs removed
- For the Filling
 1 jalapeno, small dice
 3 oz full-fat cream cheese, room temperature
 2 slices uncured bacon, chopped
 1 tsp cilantro, chopped
 2 stalks green onion, sliced thin
 Pink Himalayan sea salt to taste
 Freshly cracked black pepper to taste
- For the Breading
 1 whole pasture raised egg, whisked
- Garnishes
 Cilantro for garnish

Directions
1

In a medium saute, sear off your bacon and add to a small bowl.

2

While the bacon is cooking off, small dice ad chop 1 whole jalapeno with stem removed, cilantro, and green onion.

3

Combine all of your ingredients for the filling in the bowl and stir thoroughly. Place the mixture into a pipping bag or a Ziploc with the corner cut off.

4

Slice the tops off 3 jalapenos and remove the seeds and ribs. Fill the jalapenos with cream cheese mixture and place the tops back on. The cheese should help the top stick on (optional).

5

If you are using the breading pulverize and combine all of your ingredients in the food processor and place in a small bowl. Otherwise, move to step 7.

6

In a small bowl, whisk your egg and place each popper in the egg wash and then straight into the 'Better than Popeye's Chicharonne Breading'. Cover the jalapeno completely and be gentle the breading does like to fall off easily with the peppers.

7

Place your poppers in an air fryer for 12 to 15 minutes.

8

Remove carefully from the air fryer and top with 'Dairy-Free Ranch Dressing' and cilantro.

Ingredients

Ingredients
 3 jalapenos, stems, seeds, and ribs removed
- For the Filling
 1 jalapeno, small dice
 3 oz full-fat cream cheese, room temperature
 2 slices uncured bacon, chopped
 1 tsp cilantro, chopped
 2 stalks green onion, sliced thin
 Pink Himalayan sea salt to taste
 Freshly cracked black pepper to taste
- For the Breading
 1 whole pasture raised egg, whisked
- Garnishes
 Cilantro for garnish

Directions

Directions
1

In a medium saute, sear off your bacon and add to a small bowl.

2

While the bacon is cooking off, small dice ad chop 1 whole jalapeno with stem removed, cilantro, and green onion.

3

Combine all of your ingredients for the filling in the bowl and stir thoroughly. Place the mixture into a pipping bag or a Ziploc with the corner cut off.

4

Slice the tops off 3 jalapenos and remove the seeds and ribs. Fill the jalapenos with cream cheese mixture and place the tops back on. The cheese should help the top stick on (optional).

5

If you are using the breading pulverize and combine all of your ingredients in the food processor and place in a small bowl. Otherwise, move to step 7.

6

In a small bowl, whisk your egg and place each popper in the egg wash and then straight into the 'Better than Popeye's Chicharonne Breading'. Cover the jalapeno completely and be gentle the breading does like to fall off easily with the peppers.

7

Place your poppers in an air fryer for 12 to 15 minutes.

8

Remove carefully from the air fryer and top with 'Dairy-Free Ranch Dressing' and cilantro.

Chicharonne Jalapeno Poppers
X