stuffed jalapeno poppers recipe thorold

Make Jalapeno Poppers to Be Grey Cup Game Party Star

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In: Food, Restaurant Reviews, Thorold News

I was on the hunt for some tasty ideas to cook up a bushel of jalapeno poppers we picked to end the season for the Gardenfather in Thorold, Ontario. Our team hit it with this recipe I found wide open to score just in time for a Grey Cup Game Party on Sunday, November 20. Go Argos!

Spice up your snack score this season and punch up some piquanté by using this game plan for stuffed jalapeño poppers at your Grey Cup watch party or other get-together anytime. Here’s the recipe to win the day: cheesy, spicy and packed with avocado for stuffed jalapeño poppers.

Prepare the poppers in advance of your party and get set to serve when guests arrive. You will be the star of the party.

Avocado Stuffed Jalapeño Poppers

Prep time: 45 minutes
Cook time: 25 minutes
Serves: 6-8

Poppers

  • 12 jalapeños, de-seeded and halved (for more of a kick, you can leave some of the seeds in!)
  • 2 small avocados from Mexico
  • 2 tbsp (30 ml) lemon juice
  • 125 g (4 oz) cream cheese, room temperature
  • ¼ tsp (1 ml) garlic salt
  • ½ tsp (2 ml) smoked paprika
  • 2 tbsp (30 ml) fresh coriander, chopped
  • 6 slices of bacon, cooked and finely chopped

Topping

  • ½ cup (125 ml) panko or bread crumbs
  • 1 tbsp (15 ml) chopped bacon
  • 1 tbsp (15 ml) coriander chopped
  • 1 lemon zest of
  • 2 tbsp (30 ml) olive oil
  • ¼ cup (60 ml) parmesan cheese, grated
  • ¼ cup (60 ml) Monterey jack cheese, grated

Directions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, peel and mash the avocados with the lemon juice. Add the cream cheese, garlic salt, smoked paprika, coriander and bacon. Mix until well blended and place in the refrigerator until ready to build.
  3. In a medium bowl, mix panko, 1 tbsp of the chopped bacon, 1 tbsp of coriander, the lemon zest, olive oil and the two cheeses. Set aside.
  4. Using a small spoon or butter knife, fill each jalapeño half with the avocado mixture. Top each with a generous amount of topping and bake in oven for 20 to 25 minutes. The topping should be crisp and golden, and the jalapeño should be soft.