Bacon Jalapeno Popper Quiche Recipes

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BACON JALAPENO POPPER PUFFS



Bacon Jalapeno Popper Puffs image

If you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you'll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier.

Provided by Chef John

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

4 strips bacon
½ cup cream cheese, softened
¼ cup creme fraiche or sour cream
2 tablespoons minced green onions, plus some for garnish
1 teaspoon fresh lime juice
⅔ cup water
3 tablespoons butter
1 tablespoon bacon fat
1 teaspoon kosher salt
⅔ cup all-purpose flour
2 eggs
2 ounces shredded extra-sharp white Cheddar cheese
½ cup finely diced jalapeno peppers
1 pinch cayenne pepper
1 pinch freshly ground black pepper
2 cups vegetable oil for deep frying, or as needed

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
  • Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
  • Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
  • When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
  • Heat oil in deep fryer to 375 degrees F.
  • Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
  • serve with dipping sauce garnished with a few green onion slices.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 9.4 g, Cholesterol 96.6 mg, Fat 23.3 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 10.9 g, Sodium 485.6 mg, Sugar 0.6 g

BACON-WRAPPED JALAPENO POPPERS



Bacon-Wrapped Jalapeno Poppers image

Better than the typical poppers.

Provided by videogator

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

JALAPENO POPPER QUICHE



Jalapeno Popper Quiche image

Make and share this Jalapeno Popper Quiche recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

9 inches frozen pie crusts
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into 6 rounds (for top)
2 slices bacon, cooked crisp and coarsley chopped (optional)
1/2 cup cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup grated cheddar cheese or 1/2 cup mexican-style cheese

Steps:

  • Prehat oven to 400 degrees F.
  • Thaw the frozen crust for 10 minutes. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes.
  • Remove the crust and reduce the oven temperature to 350 degrees.
  • While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
  • Sprinkle over the cream cheese the diced jalapenos (the rounds are for garnish later on).
  • Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling.
  • Beat the eggs together in a bowl.
  • Add the hot cream mixture to the eggs, whisking constantly to combine. Add the paprika, salt and bacon.
  • Pour into the crust and bake for 30 minutes.
  • Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 12 - 15 minutes.
  • Cool slightly before serving.

Nutrition Facts : Calories 382.9, Fat 29.8, SaturatedFat 14.7, Cholesterol 215.7, Sodium 313.1, Carbohydrate 17.3, Fiber 1.1, Sugar 1.2, Protein 11.7

SPICY BACON JALAPEñO POPPERS



Spicy Bacon Jalapeño Poppers image

At 40 calories a pop(per!), this is the appetizer recipe you need for your next get-together. Filled with bacon and cream cheese, and spicy, too, these bite-sized creations will be a hit at any party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 8

Number Of Ingredients 7

8 medium (about 3 inch) jalapeño chiles, halved lengthwise, seeded
1/2 cup fat-free cream cheese spread (from 8-oz container)
1/4 cup shredded pepper Jack cheese (1 oz)
2 medium green onions, finely chopped (2 tablespoons)
1 tablespoon cooked real bacon pieces or bits (from 3-oz jar)
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Place chile halves, cut sides up, on cookie sheet.
  • In small bowl, mix cream cheese spread, pepper Jack cheese, onions, bacon and salt. Divide mixture evenly among chile halves, spreading filling out level with sides of chile.
  • Bake 30 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

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