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Appetizers and Snacking

Jalapeno Popper Duo

Jalapeno Poppers are one of our favorite appetizers, but why stop at stuffing them with only cheese? We’re giving them two new, festive variations: Eckrich® Off the Bone Ham with Swiss cheese, pickles and mustard, reminiscent of a Cubano sandwich, and Eckrich® Smoked Sausage, cheddar and cream cheese for a zesty and perfectly-spiced bite.

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Prep Time
20 min
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Skill Level
Intermediate
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Servings
12 Servings

Jalapeno Poppers are one of our favorite appetizers, but why stop at stuffing them with only cheese? We’re giving them two new, festive variations: Eckrich® Off the Bone Ham with Swiss cheese, pickles and mustard, reminiscent of a Cubano sandwich, and Eckrich® Smoked Sausage, cheddar and cream cheese for a zesty and perfectly-spiced bite.

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Ingredients


For Ham-and-Swiss Poppers

  • Eckrich Off the Bone Ham, diced8 oz.
  • Medium fresh jalapenos12 whole
  • Swiss cheese, shredded or diced8 oz.
  • Kosher dill pickles, diced1/2 cup(s)
  • Dijon mustard1 tbsp.

For Sausage Cheddar Poppers

  • Pkg. Eckrich Smoked Sausage, diced10 - 14 oz.
  • Medium fresh jalapenos12 whole
  • Yellow cheddar, shredded or diced8 oz.
  • Cream cheese, room temperature8 oz.
  • Green onions, trimmed and diced2

Instructions


  1. PREHEAT oven to 400°F. Slice jalapenos in half and scrape out seeds and stems. Arrange jalapenos cut-side-up on rimmed baking sheets.

  2. COMBINE ham, Swiss cheese, and pickles in medium bowl. Add mustard and toss to coat. Spoon mixture into 24 jalapeno halves, mounding slightly.

  3. COMBINE sausage, cheddar, cream cheese and green onions in medium bowl. Spoon mixture into 24 jalapeno halves, mounding slightly.

  4. BAKE jalapeno poppers for 20 minutes, until cheese is melted and bubbling. Serve warm.

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