Attention please. Before we get started I’d like to inform you this post is recommended for those with mature palates accustomed to spicy things only. If you fall into this category please feel free to take a seat wherever you like. If you do not have a spicy tolerance but perhaps have taste buds in training or are hoping to expand your food horizons please wear this call button around your neck. Be sure to print all 911 data & emergency contacts on the back first. Also please be aware The Butter Dish claims no liability for any injuries to your oral elements. Once you have completed the necessary paperwork please take any available seat.
You Type A personalities,. ya just go sit down or hang from the ceiling or Velcro yourself to a wall; whatever makes you happy.
Everyone else, thank you for coming. We hope to see you at the next installment.
Ok let’s talk poppers, spicy poppers. Not those mild child’s you find at your local restaurant chain. Those aren’t bad but they lack kick. I’m talking singe off a few taste buds but ignore the fire because they taste so good kind. I have a “thang” for poppers, but let’s talk about that for a minute. How the heck did they get this name? Why poppers? In spite of those who think Mary Poppins married a handsome gringo, had a brood of little kids and nicknamed them “Poppers” (ya, you would be wrong), nobody really knows.
The name was trademarked by the Anchor Food company out of Wisconsin, the home of what else, cheese. They didn’t invent the idea of putting cream cheese into a jalapeno; that is something that has been going on since at least as far back as the early 60’s. They were the first to trademark the title so, credit point to Anchor Food.
The whole idea behind the popper is believed to be a modification of the chili releno for those who had low tolerance for spicy food; much like some of you brave little souls sitting here. The cream cheese was added to offset the heat of the pepper.
But we’re not here to pamper your palate; that’s what the desserts section is for. We’re here to give it a kick in the pants; rhetorically of course. If there are palates in pants you’re in the wrong blog.
For this recipe I used somewhat ripe jalapenos because the more ripe they are, the hotter they are. Once they start to get a bit of give to them or especially if they begin to turn red, you know those puppies are cooking (yes another metaphor. Animal lovers keep your hackles down).
But we aren’t stopping there we’re kicking up the cream cheese too with some chipotle pepper spice and chipotle flavored cream cheese. Add some onions, cumin and because I’ll find an excuse to put avocados in everything (still waiting for avocado flavored toothpaste), I added that too.
Walt (aka Mr. Sweet Butter) who falls more into the category of those we excluded from this post actually tried one. I was a bit shocked to be quite honest. His mouth burns just looking at cinnamon sticks (kinda sorta not really, that was serious hella hyperbole but it’s my post, what the heck). Low and behold his face turned red but then the most shocking and surprising thing came out of his mouth
“Oh my god those are AMAZING!”
He practically applauded. He loves my cooking but rarely does he do this. I’m considering these a win on a spectacular level and now I share them with you.
(PS: if you really want a cooler popper use very green, very firm, very large jalapenos)
- 6 jalapeno peppers
- 3 oz regular cream cheese
- 2 oz chipotle cream cheese (Philadelphia brand container)
- 1 oz queso fresco cheese
- 2 Tbsp minced onion
- 1 haas avocado
- 1 tsp cumin
- ½ tsp chipotle pepper (or to taste)
- Heat oven to 400 degrees.
- Halve and seed the peppers.
- Mix all other ingredients in a bowl and mix mash well.
- Add mixture to popper centers.
- Cook for 20 minutes.
- Serve with green onion & a dash of paprika, chili powder or chipotle pepper.
- • For spicy poppers use softer, small ripe jalepenos.
- • For cooler poppers use very green, very firm, large jalapenos.
- • Adjust or remove the chipotle pepper and/or cream cheese to remove as much or all of the heat you like.
- • THOROUGHLY WASH YOUR HANDS AFTER CUTTING PEPPERS.
- Ps: these have WAY more calories than the recipe specifies. 🙂