Summertime is full of amazing flavors. Zucchini and squash are some of my absolute favorite flavors that I like to take advantage of, but I also enjoy corn, watermelon and of course, our World Famous dark-sweet cherries. This delicious Cherry Chipotle Jalapeno popper recipe is a perfect combination of summertime flavors!
When cherries come into season, I always like to ensure my friends and family can try them too. I bring bags of cherries to BBQs and gatherings or leave it as a gift for neighbors. However, I also like to incorporate them into tasty dishes and pair that sweet crunch with something salty or spicy.
Our friend Chelsea, from A Duck’s Oven, created these Cherry Chipotle Jalapeno poppers that covers all the flavor bases – sweet, salty, spicy and savory. Trust me, you won’t be disappointed with these poppers one bit.
Here are a few tips that I followed when I made these Cherry Chipotle Jalapeno poppers, which helped the process go a bit smoother.
- Slice and de-rib the jalapenos on its own cutting board using its own knife. The heat of a jalapeno near or in your eyes is no joke. And then, wash your hands. GOOD. With warm water, soap and for more than 20 seconds. You do not want to touch your face or eyes with a hot hand.
- Scoop the cream cheese mixture into a baggie and cut off one of the bottom corners – your very own DIY piping.
- Use a cherry pitter or one of these foolproof ways to pit your cherries if you don’t own a pitter.
We hope you enjoy this tasty recipe at your next BBQ or gathering. It really does have a tasty combination of flavors that we know you will love.
If you try these at home, let us know how it goes! Tell us in the comments below.
Cherry Chipotle Jalapeno Poppers
Ingredients
- 12 oz cream cheese, softened
- 1/2 cup mozzarella cheese
- 1/2 cup chopped fresh cherries
- 4-5 chipotles in adobo, chopped
- 1/2 tsp kosher salt
- 12 jalapenos
- 5 strips bacon, crumbled
These Cherry Chiptole Jalapeno Poppers cover all the flavor bases - sweet, salty, spicy and savory.
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Instructions
- Preheat oven to 425 degrees F. Alternatively, you can grill the jalapeno poppers.
- In a medium bowl, add the cream cheese and mash with a fork to make it fluffier. Add the mozzarella, cherries, chipotles in adobo, and salt and stir to combine. Set aside.
- Chop stems off jalapenos. Cut in half long ways and use a small spoon to scoop out flesh and seeds.
- Fill the halved jalapenos with the cream cheese mixture. Don’t fill too full or they’ll overflow when cooking.
- Bake in preheated oven for 10-12 minutes, until tops are starting to brown. If grilling, grill over medium high heat until tops are starting to brown.
- Top with crumbled bacon and serve.
Nutritional Information
Per Serving
