Bacon Jalapeno Popper Puffs

Need a great appetizer recipe that works for a party and for a great snack at home? Look no further!

( adapted from: https://www.allrecipes.com/recipe/246256/bacon-jalapeno-popper-puffs/)


Bacon Jalapeno Popper Puffs 

Ingredients 

Dough: 

4 strips bacon

2/3 cup water

3 Tablespoons butter

1 Tablespoon bacon fat

1 teaspoon kosher salt

2/3 cup all-purpose flour

2 eggs

2 oz shredded extra-sharp white Cheddar cheese

1/2 cup finely diced jalapeno peppers ( I would strongly recommend wearing gloves when you do this! I didn't, and my skin had a burning feel for a few hours!)

1 pinch cayenne pepper

1 pinch freshly ground black pepper

2 cups vegetable oil for deep frying, or as needed ( I used peanut oil.)

Dipping sauce: 

1/2 cup cream cheese, softened

1/4 cup creme fraiche or sour cream

2 Tablespoons minced green onions, plus more for garnish

1 teaspoon fresh lime juice
Directions 

1. Cook bacon in a large skillet over medium-highheat, turning occasionally until brown and crisp, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon into pieces. Drain the fat from the skillet, reserving 1 Tablespoon.

2. Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt.
Bring the mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until the dough starts to pull together, about 2-3 minutes. Remove the pan from
heat; transfer dough to a mixing bowl and let cool for about 5 minutes.

Meanwhile, make the dipping sauce:

3. In a small bowl, mix cream cheese, creme fraiche, green onions, and lime juice together.
If the mixture seems too thick, add enough water to thin it to your preferred consistency.

Back to the poppers:

4. When the dough is cool, whisk in 1 egg. The mixture will separate slightly. Continue whisking
in the first egg until the mixture pulls back together. Repeat steps with the second egg.
Scrape down the sides of the bowl. Add in the diced jalapeño, bacon pieces, shredded cheese,
cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap the dough in plastic
wrap and refrigerate until cool, about 30 minutes -1 hour.

5. Heat oil in deep dutch oven to 375 degrees.

6. Using a small scoop (I used a melon baller), scoop out rounds of dough. Drop the rounds of
dough into the hot oil and cook until golden brown and cooked through, 3-4 minutes.
Work in batches as necessary. Transfer poppers to a cooling rack.

7. Serve with dipping sauce garnished with a few green onion slices.





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