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Last night I made some poppers.
8oz brick cream cheese, softened
1 lb jalas
2 slices cooked bacon, chopped
4 oz shredded cheese
4 oz fire roasted salsa (home made)
Slice the jalas lengthwise and gut them. Keep stem on, it serves as a handle.
all hollowed out and ready to stuff!
Mix the softened cream cheese with the bacon, shredded cheese and salsa. Stir well to combine.
Get a spoon and make with the stuffing!! Here they are ready to go topped with a bit of smoked jala powder:
And now to the grill we go!
Gently remove the poppers about 20-30 minutes later and plate.
Thanks for looking!
Last night I made some poppers.
8oz brick cream cheese, softened
1 lb jalas
2 slices cooked bacon, chopped
4 oz shredded cheese
4 oz fire roasted salsa (home made)
Slice the jalas lengthwise and gut them. Keep stem on, it serves as a handle.
all hollowed out and ready to stuff!
Mix the softened cream cheese with the bacon, shredded cheese and salsa. Stir well to combine.
Get a spoon and make with the stuffing!! Here they are ready to go topped with a bit of smoked jala powder:
And now to the grill we go!
Gently remove the poppers about 20-30 minutes later and plate.
Thanks for looking!
I used to make those every week at a restaurant where I used to cook. A heap of grilled, thin sliced day-old meatloaf on grilled rye bread with swiss. 
