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Happy Thanksgiving week! I've noticed that this busy holiday season, there is at least one party every week and I have so many more coming up! Since everyone knows I cook and bake, I have to bring a homemade dish. Since I want to mix it up (and I don't always have the time to bake), I have a few quick and easy party-ready appetizers in my recipe arsenal. These Flaming Sweet Pepper Poppers are my newest delicious obsession because they are colorful, spicy, sweet, creamy, easy to make, and such a crowd pleaser!
These pepper poppers are actually a twist on a dish that my man already makes, but bumped up a notch! Since I am such a spice fanatic, I decided to add some La Morena jalapeños and adobo sauce. Oh. Em Gee. They are so fantastic that we actually decided that these are even better than the original recipe!
Since I wanted to make these with quality peppers, I headed to my local Cardenas market, where they have almost an entire aisle of chilis. Seriously! Then, I spotted the easy to find La Morena labels, because they have such a huge selection of peppers.
Just a few more ingredients and you'll have everything you need to prep these pretty party-ready pepper poppers. Say that five times fast!
Flaming Sweet Pepper Poppers
A Vintage Zest original recipe
- 4 La Morena Pickled Jalapeño Peppers, minced
- 1/2 cup cream cheese
- 1 lb. multi-colored peppers (about 20)
- 1/2 cup avocado, mashed
- 1/4 cup honey
- Salt, to taste
- Pepper, to taste
- For drizzling, adobo sauce from La Morena Chipotle Peppers in Adobo Sauce
1. Preheat oven to 350ºF.
2. Mix cream cheese with the jalapeños.
3. Make a slit in each pepper and remove stem, seeds, and ribs.
4. Using a small spoon, stuff each pepper 1/3 full with the mashed avocado.
5. Next, stuff each pepper with the cream cheese mixture until 2/3 full.
6. Fill the remaining space with the honey for each pepper.
Note: The honey will run out once placed on the baking sheet, which is completely normal. After baking, it will run out even more, so be prepared for a sticky, delicious mess!
7. Sprinkle with salt and pepper.
8. Bake at 350ºF on a baking sheet lined with foil for approximately 8 - 10 minutes or until cooked through.
9. Drizzle the adobo sauce on each pepper.
That's it! It's really quick to throw together and super simple to clean up too, if you remember to line the baking sheet with foil. I love how flavorful this is, with just a few simple ingredients and they look dynamite too!
For a bonus, when you pick up the ingredients, make sure you swing by on one of the dates below. Why? This holiday season Southern California residents can attend a tamale making class at select Cardenas supermarkets near you. Check out the schedule of the classes below:
Monday, 11/16/2015, Corona, 3-6 PM Wednesday, 11/18/2015, Ontario, 3-6 PM Thursday, 11/19/2015, Riverside, 3-6 PM Friday, 11/20/2015, Ontario, 3-6 PM Saturday, 11/21/2015, Ontario, 1-4 PM Sunday, 11/22/2015, Pomona, 3-6 PM
- Monday, 11/23/2015, Pomona, 3-6 PM
- Monday, 11/30/2015, El Centro, 3-6 PM
Last tip! I would consider making a double batch, because it is way too easy to steal a popper off the baking sheet once they're done. Then you'll have nothing left to bring your guests! Trust me, I know from experience... ;)
Do you make double batches OR do you keep hands off your party recipes? (P.S. - If you exercise willpower, how do you do it?!)
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