Breakfast Jalapeño Poppers

Prep Time:  15 minutes   |    Cook Time:  15  minutes   |    Total Time:  30  minutes   |    Servings:  8 poppers

Ingredients:

• 8 jalapeños
• 8 strips  Appleton Farms  Premium Sliced Bacon
• ¼ cup  Specially Selected  100% Pure Maple Syrup
• ½ cup  Happy Farms  Cream Cheese

Directions:

1. Preheat oven to 400°.
2. Cut tops off jalapeños and remove seeds.
3. In a medium mixing bowl, toss bacon strips with maple syrup and set aside.
4. Fill each jalapeño with cream cheese.
5. Wrap each stuffed jalapeño with one strip of the syrup covered bacon.
6. Arrange wrapped poppers on a parchment-lined baking sheet and bake for 15 minutes or until bacon is crisp.

  

Loaded Baked Potato Poppers

Prep Time:  15 minutes   |    Cook Time:  1 hour   |    Total Time:  1 hour, 30 minutes   |    Yields:  8  poppers

Ingredients:

• 4 strips  Appleton Farms  Premium Sliced Bacon
• 1 large white potato, peeled and quartered
• ¼ cup  Happy Farms  Shredded Cheddar Cheese
• 2 tablespoons  Friendly Farms  2% Milk
• 2 tablespoons  Countryside Creamery  Unsalted Butter
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 8 jalapeños
• 2  Goldhen  Large Eggs
• 1 cup  Chef’s Cupboard  Plain Bread Crumbs
• 2 green onions, chopped

Directions:  

1. Preheat oven to 400°.
2. Arrange bacon on a baking sheet. Bake 15 minutes or until crispy.
3. Boil potato until tender, about 35-45 minutes, then drain.
4. While potato boils, chop bacon into small pieces.
5. In a large mixing bowl, combine boiled potato, cheddar cheese, milk, butter, bacon, salt and pepper. Mash until smooth.
6. Cut tops off of jalapeños and remove seeds. Stuff with potato mixture.
7. In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
8. Dip each jalapeño first into the egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
9. Remove from oven and sprinkle with green onions.

  

Pizza Poppers

Prep Time:  15 minutes   |    Cook Time:  15 minutes   |    Total Time:  30 minutes   |    Yields:  8  poppers

Ingredients:

• 8 jalapeños
• ½ cup  Priano  Fresh Mozzarella
• 4 ounces  Mama Cozzi’s Pizza Kitchen  Sliced Pepperoni, coarsely chopped
• 1 teaspoon  Stonemill  Oregano
• 1 teaspoon  Stonemill  Basil Leaves
• ½ teaspoon  Stonemill  Garlic Powder
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 2  Goldhen  Large Eggs
• 1 cup  Chef’s Cupboard  Plain Bread Crumbs
• ¾ cup  Reggano  Traditional Pasta Sauce

Directions:

1. Preheat oven to 400°.
2. Cut tops off of jalapeños and scoop out seeds.
3. In a mixing bowl, combine mozzarella, pepperoni, oregano, basil, garlic powder, salt and pepper.
4. Fill each jalapeño with mozzarella mixture.
5. In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
6. Dip each jalapeño first in egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
7. Remove poppers from oven, serve with pasta sauce.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen