Bacon Jalapeno Popper Puffs

Bacon Jalapeno Popper Puffs

Chef John

"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."
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Ingredients

1 h 15 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat oil in deep fryer to 375 degrees F.
  6. 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.
  7. serve with dipping sauce garnished with a few green onion slices.

Footnotes

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Reviews

Read all reviews 3
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I made these or Superbowl just as the video shows. They came out fantastic, but the mixing of the dough with the eggs got very hard. My second time around, I put the dough in my Kitchenaid and b...

Went by the recipe, absolutely delicious, everyone enjoyed, will make again many times, thanks for the recipe......Linda

I need 10 stars for this one! We love everything"popper" so had to try this. I did make a change by adding some chopped onion and had no white cheddar, so used mild yellow cheddar. Followed the...

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