Desert Pepper Jalapeño Poppers
Add an extra kick to your next batch of Jalapeño Poppers with a little help from our Desert Pepper Tequila Blend. Filled with cream cheese, cilantro, lime, cheddar jack cheese, and our tequila-infused jalapeno seasoning, the poppers are wrapped and bacon and grilled until crispy, golden and melty.
Desert Pepper Jalapeño Poppers
Difficulty: Moderate
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8-12
Ingredients: |
|
| 10-12 | Jalapeño Peppers |
| 8 oz. | Cream Cheese |
| 1 T | Mayonnaise |
| 1 T | Sour Cream |
| 2 |
Scallions, minced |
| 1 T | Cilantro, chopped |
| 2 tsp | Desert Pepper Tequila Blend |
| 1/2 | Lime, zest |
| 1 cup | Cheddar Jack, shredded |
| 1 lb. | Bacon |
| Dip | |
| 3 T | Mayonnaise |
| 2 T | Sour Cream |
| 1 T | Cilantro, chopped |
| 1 | Scallion, chopped |
| 1/2 tsp | Desert Pepper Tequila Blend |
| 1/2 | Lime, juiced |
Instructions:
- Cut the stem off each jalapeño, then halve lengthwise. Using a paring knife or small spoon to scrape out the seeds and membrane. Place on a sheet tray.
- In a mixing bowl combine cream cheese, mayo, sour cream, scallions, cilantro, Desert Pepper, lime zest, and shredded cheese. Stuff the mixture into the jalapeño halves.
- Wrap each jalapeño with bacon. Secure with toothpicks, if needed, then season with additional Desert Pepper.
- Preheat the grill to 400° F.
- Place a mesh grate on the grill and transfer jalapeños to it. Cover grill and cook for 20 to 25 minutes, until bacon begins to crisp.
- Meanwhile, prepare the dip: whisk together mayonnaise, sour cream, cilantro, scallions, Desert Pepper, and lime juice. Refrigerate until poppers are ready to serve.
