I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to take the rest of Super Bowl week off, as did my oven repairman, but these bacon jalapeno popper puffs came out so well, I decided to designate this as an official blessing in disguise.
These pepper poppers in puff form really did come out incredibly well, as long as you don’t have a problem with lots of unsightly dark spots. Since we loaded these with so much diced pepper, the pieces on the outside caramelized (which is chef-speak for burned), and my beautiful, golden-brown balls were spotted with golden-black.
Apparently, I’m having more of a problem with the appearance than your average viewer, at least according to the first wave of YouTube comments, but I may still try to figure out a way to make these a little more camera friendly next time. Maybe I’ll puree the peppers first, or possibly char off the skin, which I believe gets even darker than the flesh. Stay tuned.
Superficial beauty aside, if you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you’ll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier. I really hope you give these a try soon. Enjoy!
Ingredients for about 40 Bacon Jalapeno Popper Puffs:
For the dough:
2/3 cup water
3 tablespoons butter
1 tablespoon bacon fat
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
2/3 cup all-purpose flour
2 eggs
Then add:
2 ounces extra sharp white cheddar cheese
1/2 cup finely diced jalapeno peppers
1/3 cup finely chopped bacon
pinch cayenne
pinch freshly ground black pepper
– Fry at 375 F. for about 3 1/2 minutes, or until golden-brown and cooked through
For the dipping sauce:
1/2 cup cream cheese
1/4 cup crème fraiche or sour cream
2 tablespoons minced green onions
1 teaspoon fresh lime juice
– add enough water to thin mixture out to proper dip consistency
