Here is a delicious twist on the ol' jalapeno poppers. Choose your chilies wisely, as these can really kick your butt if you get hot ones.
Ingredients:
Pre-heat the oven to 350°.
Quickly fry the shrimp in the butter. Be very careful not to over-cook, as they will end up in the oven for a bit later.
Cut the chipotles in half, from end-to-end. Remove the seeds and scrape the white stuff off the walls. Then lay them out on a baking sheet.
Season the chipotle shells with salt, then top with bacon crumbles, chopped shrimp and cheese.
Bake until cheese is melted (7-8 minutes).
- 6 chipotle chilies
- 9 medium shrimp
- 1 cup cheddar/jack cheese blend
- 1/4 cup bacon crumbles
- 1/2 tablespoon butter
- Kosher salt
Pre-heat the oven to 350°.
Quickly fry the shrimp in the butter. Be very careful not to over-cook, as they will end up in the oven for a bit later.
Cut the chipotles in half, from end-to-end. Remove the seeds and scrape the white stuff off the walls. Then lay them out on a baking sheet.
Season the chipotle shells with salt, then top with bacon crumbles, chopped shrimp and cheese.
Bake until cheese is melted (7-8 minutes).
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