Ingredients
For Ham-and-Swiss Poppers
- 8 oz. Eckrich Off the Bone Ham, diced8 oz.
- 12 whole Medium fresh jalapenos12 whole
- 8 oz. Swiss cheese, shredded or diced8 oz.
- 1/2 cup(s) Kosher dill pickles, diced1/2 cup(s)
- 1 Tbsp. Dijon mustard1 Tbsp.
For Sausage Cheddar Poppers
- 10 - 14 oz. Pkg. Eckrich Smoked Sausage, diced10 - 14 oz.
- 12 whole Medium fresh jalapenos12 whole
- 8 oz. Yellow cheddar, shredded or diced8 oz.
- 8 oz. Cream cheese, room temperature8 oz.
- 2 Green onions, trimmed and diced2
Instructions
PREHEAT oven to 400°F. Slice jalapenos in half and scrape out seeds and stems. Arrange jalapenos cut-side-up on rimmed baking sheets.
COMBINE ham, Swiss cheese, and pickles in medium bowl. Add mustard and toss to coat. Spoon mixture into 24 jalapeno halves, mounding slightly.
COMBINE sausage, cheddar, cream cheese and green onions in medium bowl. Spoon mixture into 24 jalapeno halves, mounding slightly.
BAKE jalapeno poppers for 20 minutes, until cheese is melted and bubbling. Serve warm.
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