We promise, this one is soooo worth it! Bacon & Cheese-Stuffed Pickle Poppers! Need we say more? It's poppers, but instead of stuffed jalapeño peppers, it's stuffed dill pickles! These really have it all: they're spicy, smoky, salty, cheesy and crunchy. They will fly off your game day buffet (if you don't eat them all before everyone gets there...I would). Thank you, @traegergrills, for this snack masterpiece! We've added a few bits of information to help you make this flawlessly at home- on both the video and the printable version- enjoy!
Bacon & Cheese-Stuffed Pickle Poppers
12 poppers
About 30 minutes
Ingredients
6 whole dill pickles (about 5" long)
4 oz. cream cheese, softened
1⁄2 cup shredded Cheddar cheese
1⁄2 cup chopped cooked bacon
1⁄2 to 1 tbsp. minced jalapeño pepper
1 tsp. Mexican or Cajun seasoning
1 1⁄2 cups flour
3 eggs, beaten
1 1⁄4 cups panko
Vegetable oil
Chipotle ranch for dipping
Instructions
Cut pickles in half crosswise, then scoop out seeds with an apple corer.
Mix cream cheese, Cheddar cheese, bacon, jalapeño and seasoning and spoon into pastry bag (or ziploc with the corner cut off). Fill pickles with cheese mixture (about 1 1/2 tbsp. each).
Coat pickles with flour, dip into egg, then coat with panko.
Add oil to saucepan (you want oil to be about 2" deep. In a 2-qt. saucepan that will be about 4 cups). Heat oil over medium heat (about 375°F.)
Add poppers in batches and cook for 1 to 2 min. or until golden brown. Drain on paper towels. Serve hot with chipotle ranch for dipping.
How do I make sure the oil temperature is right for frying?
There are a few ways to ensure the oil stays at the correct temperature, since the temperature will drop slightly when you add the food to the hot oil.
The first is to use an instant-read thermometer to check the oil temperature before and during cooking and adjust the heat a bit as needed.
The second is to use a deep fryer with temperature settings. It will adjust to keep the temperature constant throughout.
Some home cooks swear by the wooden spoon method- you stick the end of a wooden spoon into the oil and if the oil bubbles, it’s hot enough. We’ve found that method to be a bit inconsistent, though!
Nutrition (per popper)
Calories 287, Total Fat 21 g, Carbs 18 g, Sugars 1 g, Protein 7 g, Sodium 451 mg, Fiber 1 g
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