Best Spring Hill Ranchs Jalapeño Poppers Recipes

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

SPRING HILL RANCH'S JALAPEñO WHITE SAUCE

Steps:

• 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
• 2. Stir in the chicken base and jalapeño juice and simmer.
• 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
• 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.

CHICKEN BACON RANCH JALAPEñO POPPERS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, mix to combine ground chicken, half of the crumbled bacon (reserve other half for topping), shredded carrots, coconut oil, garlic powder, onion powder, paprika, 2 tablespoons chopped parsley, 2 tablespoons chopped scallions, salt and pepper.
• Fill each jalapeno half with the chicken mixture, packing tightly. Place the stuffed jalapenos on prepared baking sheet and bake for 25 minutes until jalapenos are softened and chicken is cooked through.
• Transfer to serving plate, top with 2 tablespoons sliced scallions and remaining crumbled bacon. Serve with Whole30 Ranch Dressing for dipping.
• For the Whole30 Ranch Dressing:.
• In a medium bowl, whisk to combine all ingredients.

SPRING HILL RANCH'S JALAPEñO POPPERS

Steps:

• In a medium mixing bowl, combine the cooled chorizo and cream cheese. Thoroughly mix in the two cheeses. Sprinkle the chili powder, powdered oregano, ground cumin, granulated onion and granulated garlic over the mixture and thoroughly mix them in.
• Remove the stem ends from the jalapeños. Using a chile reamer, melon-baller or narrow bladed paring or boning knife, remove as much of the seeds and veins as you can. (Most of the spicy heat of a chile is in the seeds and veins - the more you remove, the more docile the spiciness.)
• Using a spoon, stuff the filling into the hollowed-out jalapeños.
• Lay a piece of bacon snuggly over the top and down the sides of each stuffed chile. Secure it in place with a wooden toothpick. Place the chiles in a popper rack or other accessory that will allow them to remain upright during the roasting.
• Using indirect medium heat on a grill or in a 350° oven, roast the poppers until the chiles are cooked through and the bacon has crisped up a little, about 45 minutes. Serve hot or at room temperature

CLAM CHOWDER JALAPENO POPPERS

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan.
• Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl.
• Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured.
• Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons.