Avocados from Mexico Stuffed Jalapeno Poppers
Prep Time
Price Per Serving
Cooking Mode
12 jalapenos, de-seeded et coupés en deux
2 Avocats From Mexico
2 c. soupe tbsp. Lemon juice
125g oz Cream cheese, room temperature
¼ tsp. tsp Garlic salt
½ tsp. tsp Smoked paprika
2 Fresh coriander, chopped
6 slices of bacon, cooked and finely chopped
½ cup cup panko
1 Chopped bacon
1 Lemon zest
2 tbsp. tbsp. Olive oil
¼ cup cup Parmesan cheese, grated
¼ cup cup Monterey jack cheese, grated
12 jalapenos, de-seeded et coupés en deux
2 Avocats From Mexico
2 c. soupe tbsp. Lemon juice
125g oz Cream cheese, room temperature
¼ tsp. tsp Garlic salt
½ tsp. tsp Smoked paprika
2 Fresh coriander, chopped
6 slices of bacon, cooked and finely chopped
½ cup cup panko
1 Chopped bacon
1 Lemon zest
2 tbsp. tbsp. Olive oil
¼ cup cup Parmesan cheese, grated
¼ cup cup Monterey jack cheese, grated
Directions
1Preheat oven to 375°F. Line a baking sheet with parchment paper.
2In a large mixing bowl, peel and mash the avocados with the lemon juice. Add the cream cheese, garlic salt, smoked paprika, coriander and bacon. Mix until well blended and place in the refrigerator until ready to build.
3In a medium bowl, mix panko, 1 tbsp of the chopped bacon, 1 tbsp coriander, the lemon zest, olive oil and the two cheeses. Set aside.
4Using a small spoon or butter knife, fill each jalapeño half with the avocado mixture. Top each with a generous amount of topping and bake in oven for 20-25 minutes. The topping should be crisp and golden, and the jalapeño should be soft.
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