Contigo® Jalapeño Pops
Contigo® Jalapeño Pops
Directions
- Place toothpicks in water to soak to prevent from burning on the grill. Let them soak for about 10-15 minutes.
- In a bowl place cream cheese and allow to come to room temperature to soften. About 20 minutes.
- Heat olive oil over medium high heat adding onions to the pan and cook for 1-2 minutes. Add chorizo to the pan and cook stirring for 3 minutes. Remove pan from heat and allow to cool while cream cheese softens.
- Fold chorizo, cheddar cheese, onion, salt, and pepper into cream cheese. Refrigerate mixture for 10 minutes.
- Make a slit the length of each jalapeno to make a pocket. Fill this with a portion of the cream cheese. Wrap bacon around stuffed pepper and secure each end with a toothpick.
- Cook on open grill until bacon renders and cooks about 7-8 minutes. Remove from grill and enjoy.
Ingredients
- 12 ea Peak Fresh Produce® Jalapeño Pepper(s), lightly roasted, and seeded
- 1 cup Nature's Best Dairy® Cream Cheese
- 1/2 cup Contigo® Chorizo Crumbles
- 1/4 ea Peak Fresh Produce® Onion(s), Yellow, diced
- 1 tbsp Roma® Oil, Olive
- 1/4 cup Bacio® White Cheddar Cheese, shredded
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 6 slices ea Ridgecrest® Bacon, cut in half
- 24 ea toothpick(s)
- 1 cup water
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
