I am a sucker for pretty much any and all bar food: saucy and messy hot wings, crispy and bacony potato skins, and spicy and creamy jalapeno poppers. When we had an influx of jalapenos last summer, I made creamy corn and bacon stuffed jalapenos. They were tasty, but stuffing them was time-consuming, and for those who aren't enamored of jalapeno, maybe not the best thing. This jalapeno popper dip, which incorporates all the deliciousness of the bar staple, is much easier and more manageable for heatphobes. Doesn't look like much, but it disappeared in about 2.5 minutes, so that says a lot.
I messed with the recipe a little bit... instead of pickled jalapenos and canned green chilies, I halved, seeded, and roasted 3 fresh jalapenos (stuck them under the broiler for 7-8 minutes until soft and charred), then minced them. Added the roasted jalapenos to the food processor with some cream cheese, a dab of mayo, a handful of shredded cheddar and mozzarella, salt and pepper. Poured into a lightly greased baking dish and topped with panko and Parmesan. Baked at 350 for 25 minutes.
I messed with the recipe a little bit... instead of pickled jalapenos and canned green chilies, I halved, seeded, and roasted 3 fresh jalapenos (stuck them under the broiler for 7-8 minutes until soft and charred), then minced them. Added the roasted jalapenos to the food processor with some cream cheese, a dab of mayo, a handful of shredded cheddar and mozzarella, salt and pepper. Poured into a lightly greased baking dish and topped with panko and Parmesan. Baked at 350 for 25 minutes.Awesome! Served with tortilla chips and veggies.
