We found the nicest bag of jalapeños at our wholesale club on Saturday and decided to try our hand at making Jalapeño Poppers. As we worked our way through the store we talked about how me might change them up. We could stuff them with sausage, kind of like Stuffed Poblano Peppers. I threw out a bacon wrap, but somehow doubling up on the pork….seemed wrong.
As we turned the corner we found ourselves staring at a giant display of Doritos. Not something that finds it’s way into our buggy
ever often. But there they were. What if we coated our poppers in Cool Ranch Doritos. We must have been hungry. It sounded brilliant.
From conception I envisioned baking these. I stuffed them with a spicy browned sausage, scallion, and cheese mixture then did a flour, egg, Dorito encrustation. As I got ready to put them in the oven B said….you’re not going to fry them (with a mischievous tone in his voice). I pulled two off the baking sheet so we could have a comparison.
It seems the delicate Cool Ranch Dorito coating ;) was no match for a hot sizzling swim in oil. Most of it ended up in the bottom of the pan. We’ll share this creation as a Baked Cool Ranch Jalapeño Popper recipe, inspired by Emeril Lagasse. I’d like to say the Cool Ranch Doritos were the star, and while they added a nice crunch….they offered little ‘cooling’ effect to these spicy poppers. I recommend an icy cold beer for that. What a fun twist on a great appetizer.
Recipe note: Instead of cutting the jalapeño in half and seeding them, I cut 3 fourths the way around the stem, then make a cut down the full length of the pepper. I then remove the membrane and seeds before filling. ** Wearing gloves is recommended for this step.
- 12 Jalapeños, seeds removed
- 6 oz. ground sausage, browned & drained
- 4 oz. cream cheese, softened
- 4 oz. pepper jack cheese, shredded
- 1 scallion, thin sliced
- ½ tsp. cumin
- ¼ tsp. cayenne pepper
- ½ cup flour
- ½ tsp. chili powder
- 1 egg, beaten
- 1 bag Cool Ranch Doritos
- Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
- In a medium bowl combine browned sausage, cheeses, scallion, and spices. Mix until well blended. Fill each of the prepared jalapeños with 2-3 Tbl. of the sausage cheese mixture.
- Set up three small bowls. One for flour with chili powder. One for beaten egg. One for Doritos (begin with 2 cups crushed). Dip each of the filled jalapeños in flour, then egg, then dredge in Doritos; pressing to coat.
- Place coated poppers on prepared baking sheet, cut side up.
- Bake for 30 minutes until filling is bubbly and coating is golden brown.
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