Louisiana PoppersA game day favorite made with jalapeños and mini sweet peppers.
INGREDIENTS: 6 medium-sized jalapenos 6 mini sweet peppers 1 small green pepper, roughly chopped 1 stalk celery, roughly chopped 1 small yellow onion, roughly chopped 6oz. cream cheese, softened 4oz. Tasso (or Black Forest ham), cut into 1/8” cubes 4oz. sharp cheddar cheese (we used Cabot’s Vermont Sharp) 4.5 tsp. Gusto’s Louisiana spices, divided A few shakes of Tabasco brand hot sauce ½ cup plain panko breadcrumbs 2 TBSP. butter, melted Ranch dressing |
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DIRECTIONS:
Preheat oven to 400°F and line a baking sheet with tinfoil.
In a food processor, finely mince the green pepper, celery and onion. The mix should be almost soupy; strain the mix through a fine-meshed sieve. With a gloved hand, mix together cream cheese, ham, cheddar cheese, Louisiana spices, and Tabasco in a medium bowl. Cover and place in the refrigerator.
Add melted butter and ½ tsp. of Louisiana spices to panko breadcrumbs in a flat bowl and set aside.
Wearing a fresh pair of gloves, cut the jalapeno and sweet peppers in half*. Scoop out any seeds and membranes. *Do all of the sweet peppers first then the jalapeno peppers, as some of the jalapeno heat will transfer onto the sweet peppers!
Stuff each pepper with the cream cheese mixture and with a spoon, sprinkle breadcrumbs on top. Gently pat breadcrumbs to make sure they adhere to the top of the jalapenos & sweet peppers. Bake for 20-25 minutes or until the tops of the poppers are golden brown. Serve hot and with ranch dressing (optional).
Preheat oven to 400°F and line a baking sheet with tinfoil.
In a food processor, finely mince the green pepper, celery and onion. The mix should be almost soupy; strain the mix through a fine-meshed sieve. With a gloved hand, mix together cream cheese, ham, cheddar cheese, Louisiana spices, and Tabasco in a medium bowl. Cover and place in the refrigerator.
Add melted butter and ½ tsp. of Louisiana spices to panko breadcrumbs in a flat bowl and set aside.
Wearing a fresh pair of gloves, cut the jalapeno and sweet peppers in half*. Scoop out any seeds and membranes. *Do all of the sweet peppers first then the jalapeno peppers, as some of the jalapeno heat will transfer onto the sweet peppers!
Stuff each pepper with the cream cheese mixture and with a spoon, sprinkle breadcrumbs on top. Gently pat breadcrumbs to make sure they adhere to the top of the jalapenos & sweet peppers. Bake for 20-25 minutes or until the tops of the poppers are golden brown. Serve hot and with ranch dressing (optional).
