Caribbean Poppers are baked, not fried. This tasty appetizer has all the fabulous flavor tucked right inside, so there's really no need for a dipping sauce.... but I included one for all you die-hard dippers out there. You know who you are. ;-)
There's nothing like a good challenge to inspire creativity... and you won't find this recipe anywhere but here at Instructables.com.
Let's get poppin'!!!
Step 1: Ingredients and Popper Filling Prep.
12 Fresh Jalapeno Peppers- makes 24 Poppers.
4 oz Cream Cheese- softened
1/2 Cup Mozzarella Cheese- grated
3 oz. Canadian Bacon- diced
Pineapple Marmalade- chilled
Garlic Seasoning Salt
1/2 cup Sweetened Coconut Flakes
2-3 slices thin-cut Bacon- chopped (optional, but REALLY delicious!)
Light Corn Syrup
Maraschino Cherries and juice
Fresh Coconut slivers-optional sauce garnish
Popper Filling and Prep:
- 4 oz Cream Cheese- Room temperature
- 1/2 Cup grated Mozzarella Cheese
- 1 Tablespoon Pineapple Marmalade
- 3/4 Teaspoon Garlic Seasoning Salt
Add pineapple marmalade and seasoned salt. Stir to combine.
Fold in diced Canadian bacon.
Taste your filling. Add additional salt if preferred.
Cover with plastic wrap and refrigerate.
Step 2: Jalapeno Popper Dipping Sauce
- 1/4 Cup Light Corn Syrup
- 1 Tablespoon plus 1 teaspoon Pineapple Marmalade
- 2 whole Maraschino Cherries- minced
- 2 Teaspoons Maraschino Cherry juice from the jar
- 1/2- 3/4 Teaspoon Garlic Seasoning salt ( to taste)
- Sliced Coconut- optional garnish
Add the cherry juice and 1/2 teaspoon salt. Stir to combine.
Wait a few minutes for the flavors to mingle. If you prefer a saltier taste, add the remaining salt.
Wait a few more minutes and taste again.
Still to sweet? Add a little more salt. Too salty? Add a little more marmalade.
Set the sauce aside. No refrigeration needed.
If you have coconut slices, great! They look so pretty encircling the sauce bowl and they're also healthy crunchie-munchie addition to this appetizer.