Jalapeno Popper Duo
Total Time30 mins
Skill LevelIntermediate
Servings12
Total Time30 mins
Skill LevelIntermediate
Servings12
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Key IngredientHam Off the Bone
AboutJalapeno Poppers are one of our favorite appetizers, but why stop at stuffing them with only cheese? We’re giving them two new, festive variations: Eckrich® Off the Bone Ham with Swiss cheese, pickles and mustard, reminiscent of a Cubano sandwich, and Eckrich® Smoked Sausage, cheddar and cream cheese for a zesty and perfectly-spiced bite.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
8 oz. Eckrich Off the Bone Ham, diced 12 whole medium fresh jalapenos 8 oz. swiss cheese, shredded or diced 1/2 cup(s) kosher dill pickles, diced 1 Tbsp. dijon mustard 10 - 14 oz. pkg. Eckrich Smoked Sausage, diced 12 whole medium fresh jalapenos 8 oz. yellow cheddar, shredded or diced 8 oz. cream cheese, room temperature 2 green onions, trimmed and diced
For Ham-and-Swiss Poppers
Key IngredientHam Off the Bone
Ham Off the BoneFor Sausage Cheddar Poppers
Key IngredientHam Off the Bone
Directions
1PREHEAT oven to 400°F. Slice jalapenos in half and scrape out seeds and stems. Arrange jalapenos cut-side-up on rimmed baking sheets.
2COMBINE ham, Swiss cheese, and pickles in medium bowl. Add mustard and toss to coat. Spoon mixture into 24 jalapeno halves, mounding slightly.
3COMBINE sausage, cheddar, cream cheese and green onions in medium bowl. Spoon mixture into 24 jalapeno halves, mounding slightly.
4BAKE jalapeno poppers for 20 minutes, until cheese is melted and bubbling. Serve warm.
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