Jalapeno Pig Poppers
Makes 20 Poppers
INGREDIENTS:
Poppers:
- 20 each medium sized jalapenos
- 20 strips thick-cut bacon
- 12 fl oz Guy Fieri’s Bourbon Brown Sugar BBQ Sauce
- 1 each pineapple
- 3 fl oz ranch dressing
- 1 T scallions, bias cut
- 1 T canola oil
- 1/2 c Heluva Good! Jalapeno Cheddar dip
- 12 oz andouille sausage
- 1 T canola oil
- 1 lb cream cheese, softened
- ¼ c panko breadcrumbs
- 1 tsp granulated garlic
DIRECTIONS:
Prepare the jalapenos: Take the whole jalapenos and toss with a little oil then place on a roasting pan and roast in a 400° F oven for 8 minutes to soften. Once roasted, allow to cool. Using the tip of a paring knife, make a small slit down the middle of the jalapeno and gently remove the seeds and ribs and discard. Set peppers aside. Prepare bacon: lay bacon slices out flat in a single layer on a roasting pan. Bake in a 350° F oven for 5 minutes to cook slightly and render some of the fat. Place on a paper towel to drain.
For the filling: cut the andouille sausage up into bite size pieces then place in a food processor. Pulse until chopped up into small pieces. Place into a skillet with canola oil and cook on medium high heat for 3-5 minutes until crispy. Drain on a paper towel and allow to cool completely. Place andouille into a stand mixer fitted with paddle attachment and add the rest of the filling ingredients. Mix until evenly incorporated. Place into a pastry bag (you can also use a re-sealable plastic bag with the corner cut off) for stuffing the jalapenos. Pipe the filling into each jalapeno so it is filled completely with no air pockets. Wrap each jalapeno with a slice of par-cooked bacon from the top of the jalapeno to the bottom sealing the jalapeno and opening completely. Place 2 poppers together side by side and double skewer them so one skewer goes through the tops and one skewer through the bottoms securing bacon in place. Repeat process with remaining jalapenos. Place in the fridge to chill for 30 minutes so they hold their shape. Meanwhile, take the whole pineapple and cut the bottom inch off so it has a flat base to stand upright on. Cut off the skin of the bottom piece and cut pineapple into chunks. Place in blender with BBQ sauce and puree. Set aside
Place the skewered poppers on a clean, oiled grill and cook at a medium temperature to crisp the bacon but not burn. Cook for 6 minutes, until bacon is crispy, rotating periodically to prevent burning. Brush the BBQ sauce on and cook for 1 more minute until sauce caramelizes. Remove the top inch of the pineapple with leaves. Using two hands stick the skewers into the top of the pineapple for a fun way to serve and share. Drizzle the poppers with ranch dressing and a little more BBQ sauce. Garnish with scallions.
For the filling: cut the andouille sausage up into bite size pieces then place in a food processor. Pulse until chopped up into small pieces. Place into a skillet with canola oil and cook on medium high heat for 3-5 minutes until crispy. Drain on a paper towel and allow to cool completely. Place andouille into a stand mixer fitted with paddle attachment and add the rest of the filling ingredients. Mix until evenly incorporated. Place into a pastry bag (you can also use a re-sealable plastic bag with the corner cut off) for stuffing the jalapenos. Pipe the filling into each jalapeno so it is filled completely with no air pockets. Wrap each jalapeno with a slice of par-cooked bacon from the top of the jalapeno to the bottom sealing the jalapeno and opening completely. Place 2 poppers together side by side and double skewer them so one skewer goes through the tops and one skewer through the bottoms securing bacon in place. Repeat process with remaining jalapenos. Place in the fridge to chill for 30 minutes so they hold their shape. Meanwhile, take the whole pineapple and cut the bottom inch off so it has a flat base to stand upright on. Cut off the skin of the bottom piece and cut pineapple into chunks. Place in blender with BBQ sauce and puree. Set aside
Place the skewered poppers on a clean, oiled grill and cook at a medium temperature to crisp the bacon but not burn. Cook for 6 minutes, until bacon is crispy, rotating periodically to prevent burning. Brush the BBQ sauce on and cook for 1 more minute until sauce caramelizes. Remove the top inch of the pineapple with leaves. Using two hands stick the skewers into the top of the pineapple for a fun way to serve and share. Drizzle the poppers with ranch dressing and a little more BBQ sauce. Garnish with scallions.
print
