We've all had the Poppers done in the Jalapeno with bacon wrapped around them. These Mexican Poppers take that idea, and step it up. Tasty, Easy Appetizers are what we have here that not only look awesome when presenting, but taste even better. You won't look at these Poppers the same thanks to Holly Jubera.
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Mexican Poppers
by: HOLLY MORGAN JUBERA
Ingredients:
1 bag frozen sweet corn
1 tube chicken sausage
1/2 cup mayo
8 ounces cream cheese
1 cup grated Cheddar cheese
1/2 cup any flavor Captain Rodney's glaze
2 green onions, chopped
11 mini sweet peppers (we just grabbed a bag of mini sweet peppers and used all in the bag)
1 can crescent dough sheet
6 slices crisp bacon, cooked and crumbled
Cojita Cheese
Directions:
1. Heat bag of corn in microwave according to directions and allow to cool.
2. Slice sweet peppers in half, removing all the seeds.
3. Blend the mayo, cream cheese and cheddar cheese together until well blended. Fold in the chopped green onions.
4. Pipe the cheese blend into the peppers. (I used a pastry bag for the corn/cheese blend to make it easy to fill the peppers.)
5. Dip the cheese tops into bacon.
6. Wrap the peppers with strips of crescent roll dough. For the crescent roll dough, I found cutting it in thin strips lengthwise made for wider strips so that you could make a criss-cross pattern on the pepper by wrapping at an angle down and then wrapping the opposing angle back up, cinching the dough in back.
7. In the smoker, we baked at 325 degrees for about 20-30 minutes. Or bake in your oven at 325 for 30 minutes. Remove when the crescent tops start to turn brown and the bottom is fully cooked.
8. Remove from oven and gently brush with Captain Rodney’s glaze.
9. Put back into the oven for 5 minutes.
10. Remove, sprinkle with Cojita Cheese and some more bbq rub.
11. Can be served hot or room temperature.
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