Crispy Meat & Cheese Jalapeño Poppers
Prep Time
Cooking Mode
2 tbsp Panache Extra Virgin Olive Oil, divided
1 cup Japanese style seasoned panko breadcrumbs
1 tsp smoked paprika or Cajun seasoning
6 slices Compliments Montreal Smoked Meat (Deli Counter, approx. 85 g)
1 pkg BellItalia Pizzeria Smoked Bacon
1 pkg BellItalia Pizzeria Sausage Tuscan Style
16 fresh jalapeño peppers, halved lengthwise, seeds and ribs removed
1 pkg Garlic & Fine Herbs Boursin Cheese
1 cup shredded Monsieur Gustav Medium Cheddar Cheese (approx. 250 g)
sour cream or ranch dressing for dipping, optional
2 tbsp Panache Extra Virgin Olive Oil, divided
1 cup Japanese style seasoned panko breadcrumbs
1 tsp smoked paprika or Cajun seasoning
6 slices Compliments Montreal Smoked Meat (Deli Counter, approx. 85 g)
1 pkg BellItalia Pizzeria Smoked Bacon
1 pkg BellItalia Pizzeria Sausage Tuscan Style
16 fresh jalapeño peppers, halved lengthwise, seeds and ribs removed
1 pkg Garlic & Fine Herbs Boursin Cheese
1 cup shredded Monsieur Gustav Medium Cheddar Cheese (approx. 250 g)
sour cream or ranch dressing for dipping, optional
Directions
1Preheat oven to 220° (425°F). Heat 1 tbsp (15 mL) of the olive oil in a non-stick frypan over medium heat. Cook the breadcrumbs, stirring, 2 to 3 min. until lightly golden. (Note: If swapping in crushed chips or crackers for the breadcrumbs, skip this pan-toasting step.) Season with smoked paprika; transfer to a bowl and set aside.
2Finely chop the smoked meat; set aside. Then finely chop the bacon. Wipe clean and return frypan to the heat, add the bacon and sausage crumbles. Cook until golden and crisp, 6 to 7 min. Stir the smoked meat into the pan mixture. Transfer meats to a paper towel-lined plate to drain and cool.
3Toss the prepared jalapeno halves in the remaining 1 tbsp (15 mL) olive oil; set aside. In a bowl, mix together the 2 cheeses, cooked meats and buffalo sauce. Spoon or pipe the filling into each jalapeno half. Pick up and turn over the jalapenos to press the filling into the breadcrumb mixture to make an even coating on the filling. Set the jalapenos, crumb-side up, on a baking sheet lined with parchment paper.
4Bake until jalapenos are just tender and filling is golden and bubbling at edges, 17 to 20 min. Remove from oven. Cool about 5 min. before serving with sour cream or ranch dressing for dipping, if desired.
Tips
1
Turn up the flavour by substituting 1 cup (250 mL) crushed potato chips, taco chips such as Doritos, or crackers for the breadcrumbs.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
