Menu
Ingredients
Poppers
- 5 oz Pimento cheese
- 8 jalapeños
- 8 strips Godshall’s Maple Turkey Bacon
- 2 oz maple syrup
Cilantro Crema
- 1/4 cup sour cream
- 1/2 tablespoon Tajin seasoning
- 1/2 bunch of chopped cilantro
- 1 Roma tomato
- Zest from 1 lime
Instructions
- Cut the tops from all the jalapeños and reserve.
- Using the back of a spoon, push the seeds and membrane out of the peppers.
- Put the Pimento cheese in a small ziploc bag and cut the corner.
- Using the piping bag, squeeze the Pimento cheese into all the jalapeños.
- Wrap a slice of Godshall’s Maple Turkey Bacon around each pepper and secure with a toothpick.
- Reattach the tops of the peppers with a second toothpick.
- Place peppers in a cast iron pan and cook slowly on medium direct heat in the grill.
- Baste with maple syrup every two to three minutes, flipping peppers as necessary. These should cook for about 20 minutes or until cheese is very hot throughout.
- While the peppers are cooking, mix all the ingredients together for the cilantro crema. Set aside.
- Once peppers are done, remove the toothpicks and arrange on a platter with a ramekin of crema.
- Garnish with cilantro and add red onion slices and lime wedges, if desired. Be sure to let them cool for a minute or two before eating.
