Jalapeño Poppers Feat: T-Pain The Juice Rub

Jalapeño Poppers Feat: T-Pain The Juice Rub

Get the potluck table poppin’ with these tangy, spicy jalapeño poppers! The Juice Rub from our T-Pain Wing Collection gives the usual cream cheese filling a sweet & salty vibe. The perfect canvas for crispy bread crumbs, garlicky chives, and shredded cheddar cheese. A true snack-terpiece.

  • Ingredients

    12 small-medium sized jalapenos, halved and seeds scooped out

    8 oz cream cheese, softened

    1 cup shredded sharp cheddar cheese

    ¼ cup diced green onions/chives

    ¼ cup bacon, cooked and crumbled

    1/2 cup panko bread crumbs

    1 Tbs unsalted butter, melted

    2 Tbs SW x TPain The Juice

  • Print

    Preparation

    1. Preheat oven to 400* F.
    2. Place the jalapeno halves on a baking sheet lined with parchment paper, if you have a wire cooling rack to set on the sheet tray you can lay the jalapenos on top to help them from falling over.
    3. In a mixing bowl, combine the softened cream cheese, cheddar cheese, green onion, and bacon. Set aside.
    4. In another bowl, stir together the panko bread crumbs, melted butter and SW x Tpain The Juice. Stir until the breadcrumbs are evenly coated, set aside. 
    5. Spread the cream cheese mixture evenly into each jalapeno half only to the top of the sides of pepper, be careful not to overfill. 
    6. Sprinkle the panko bread crumbs on top of the filling.
    7. Bake for 20 minutes until the bread crumbs are golden brown. 
    8. If you have extra green onion or bacon, sprinkle on top and serve immediately. 
    9. Enjoy!

     

    **The jalapenos can be filled and refrigerated up to 3 days before baking or frozen for up to 2 weeks before baking. 

Shop the Recipe

Jalapeno Poppers featuring The Juice


Ingredients:

12 small-medium sized jalapenos, halved and seeds scooped out

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

¼ cup diced green onions/chives

¼ cup bacon, cooked and crumbled

1/2 cup panko bread crumbs

1 Tbs unsalted butter, melted

2 Tbs SW x TPain The Juice


Preparation:

  1. Preheat oven to 400* F.
  2. Place the jalapeno halves on a baking sheet lined with parchment paper, if you have a wire cooling rack to set on the sheet tray you can lay the jalapenos on top to help them from falling over.
  3. In a mixing bowl, combine the softened cream cheese, cheddar cheese, green onion, and bacon. Set aside.
  4. In another bowl, stir together the panko bread crumbs, melted butter and SW x Tpain The Juice. Stir until the breadcrumbs are evenly coated, set aside. 
  5. Spread the cream cheese mixture evenly into each jalapeno half only to the top of the sides of pepper, be careful not to overfill. 
  6. Sprinkle the panko bread crumbs on top of the filling.
  7. Bake for 20 minutes until the bread crumbs are golden brown. 
  8. If you have extra green onion or bacon, sprinkle on top and serve immediately. 
  9. Enjoy!

**The jalapenos can be filled and refrigerated up to 3 days before baking or frozen for up to 2 weeks before baking. 

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