Jalapeño Popper Sampler Tray

Directions:                   

Breakfast Jalapeño Poppers

1. Preheat oven to 400°.
2. Cut tops off jalapeños and remove seeds.
3. In a medium mixing bowl, toss bacon strips with maple syrup and set aside.
4. Fill each jalapeño with cream cheese.
5. Wrap each stuffed jalapeño with one strip of the syrup covered bacon.
6. Arrange wrapped poppers on a parchment-lined baking sheet and bake for 15 minutes or until bacon is crisp.
   
   

Loaded Baked Potato Poppers

1. Preheat oven to 400°.
2. Arrange bacon on a baking sheet. Bake 15 minutes or until crispy.
3. Boil potato until tender, about 35-45 minutes, then drain.
4. While potato boils, chop bacon into small pieces.
5. In a large mixing bowl, combine boiled potato, cheddar cheese, milk, butter, bacon, salt and pepper. Mash until smooth.
6. Cut tops off of jalapeños and remove seeds. Stuff with potato mixture.
7. In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
8. Dip each jalapeño first into the egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
9. Remove from oven and sprinkle with green onions.
   
   

Pizza Poppers

1. Preheat oven to 400°.
2. Cut tops off of jalapeños and scoop out seeds.
3. In a mixing bowl, combine mozzarella, pepperoni, oregano, basil, garlic powder, salt and pepper.
4. Fill each jalapeño with mozzarella mixture.
5. In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
6. Dip each jalapeño first in egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
7. Remove poppers from oven, serve with pasta sauce.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen