Crawfish Jalapeño Poppers
Yield:
12 Poppers
Spice up game days and holidays with smoky bacon-wrapped jalapeños stuffed with a rich, cheesy crawfish filling. Serve them hot off the grill with a cool, tangy Buttermilk & Green Onion Dip made with Blue Plate Mayonnaise – for the perfect Southern bite.
Ingredients
Poppers
- 12 slices thick-cut bacon
- 4 ounces cream cheese, softened
- 2 tablespoons minced green onion
- 1 clove garlic, minced
- 8 ounces cooked crawfish tails
- ¼ cup shredded Monterey Jack cheese
- 6 jalapeño peppers, halved lengthwise and seeded
- Sliced green onion, for garnish
BUTTERMILK & GREEN ONION DIP
- ½ cup Blue Plate® Mayonnaise
- ¼ cup finely chopped green onion
- ¼ cup sour cream
- ¼ cup whole buttermilk
- ½ teaspoon Creole seasoning
Directions
- For Poppers: Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- On prepared pan, arrange bacon in a single layer.
- Bake until partially cooked, about 10 minutes. Remove from pan and let drain on paper towels.
- In a medium bowl, stir together cream cheese, minced green onion, and garlic until well combined. Fold in crawfish and Monterey Jack until just combined. Spoon mixture into jalapeño halves. Wrap 1 piece of bacon around each jalapeño half, and secure ends of bacon with wooden picks.
- Heat a grill pan over medium heat. Add jalapeño poppers and cook until golden brown on all sides and heated through, 5 to 7 minutes.
- For Dip: In a medium bowl, stir together all ingredients until combined.
- Serve poppers with Buttermilk & Green Onion Dip. Garnish with sliced green onion, if desired.
