Thanksgiving with a Kick
By Jayne Goodman
Dear Geneva Community,
Since Thanksgiving is coming up and everyone is looking for simple and delicious recipes, I immediately thought of my dad's jalapeno poppers. And this isn’t just any ordinary recipe off of Pinterest either. I once ate 19 in one sitting because I could not stop myself from popping more of those little suckers in my mouth. And I am not kidding when I say they are to die for. But I digress.
Now I know that jalapeno poppers are not part of a traditional Thanksgiving dinner, but they should be! The first time my dad made this recipe my entire family agreed that we could never go another holiday without making these poppers because they are literally heaven on earth. Plus they are easy, delicious, and require very little skill to make, which means that moms can trust their kids to make these poppers without worrying and can work on other things.
Did I also mention that these poppers are so good that my dad had trouble parting with the recipe? We both love them so much. We just want to do them justice and make sure that our beloved poppers are made in homes that will truly love and cherish them. So enjoy this jalapeno popper recipe that my dad and I send from the bottom of our hearts.
Jody Goodman’s Pulled Pork & Chipotle Cream Jalapeno Poppers
TIP: It’s the seeds and white membrane that makes peppers hot. For the mildest poppers, remove all the seeds and membrane. If you like things hot and spicy, leave the membrane inside the pepper, but remove the seeds.
PREP 25 min
COOK 20 min
TOTAL 45 min
Makes 24 poppers
YOU WILL NEED
12 jalapeno peppers
6 ounces cream cheese, softened
6 ounces sour cream
1 small can of Chipotles Sauce
Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. (Seeds and the white membrane are where most of the heat comes from).
Fill peppers halves with a liberal amount of pulled pork.
Heat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper. Arrange the peppers, filling side up, onto the baking sheet. Place in the oven for 20 minutes or until peppers are tender. Remove and let sit.
Chipotle Cream Sauce. Mix the cream cheese, sour cream and chipotle sauce together and refrigerate.
Once poppers are cool, spread on a liberal amount of the Chipotle Cream Sauce and enjoy. (Reheat poppers in microwave if left overnight or refrigerated).
NUTRITION PER SERVING: You don’t want to know!
Graphic by Jayne Goodman