Puerto Rican Popper
Here at The Pink Papaya, we love inventing tropical twists on everyday ordinary food. This is our version of the jalapeno popper which we affectionately call the Puerto Rican Popper. It starts off with Jalapenos stuffed with Mango Preserves, cream cheese, and shredded Gouda. (all staples in Puerto Rican kitchens.) We then season our bacon with Sazon (another Puerto Rican product.) and wrap it around the entire jalapeno. We then Roast it until the bacon is crispy and Enjoy!
Ingredients
Yields 6 Servings (4 each)
- 12 Jalapenos (Split lengthwise in half)
- ½ Cup Mango preserve
- 8 oz. Cream Cheese (Soften)
- 4 oz. Shredded Gouda
- 12 slices Bacon (cut in half (Low Sodium))
- 1 Package of Sazon
Instructions
- Gather your ingredients.
- Preheat the oven to 425 degrees.
- Gather a sheet pan and line it with parchment paper.
- Gather a cutting board and a paring knife.
- Split your jalapenos in half trying to cut straight down the stem so both sides have them.
- Clean any membranes and seeds out of jalapeno.
- Place Jalapeno halves on the baking sheet.
- In a large bowl place, your Cream cheese and gouda
- Mix well.
- Using a teaspoon measure, place a teaspoon of the Mango jelly and spread along the inside of your jalapenos.
- Fill a piping bag or Ziploc with your cheese mixture.
- Cut the tip off and pipe the inside of the Jalapenos on top of the Guava jelly.
- Using a parchment or aluminum foil sheet, place your bacon flat on a sheet or sheets.
- Wrap each Puerto Rican popper with bacon seam side down or use a toothpick.
- Season with sazon
- Place in the oven and roast until bacon is crispy for about 20 minutes. (depending on your oven)
- Once it is finished. Pull out of the oven.
- Enjoy!
