Dutch Oven cooking isn’t all about stews or cobblers; it’s about being able to make anything and everything. Have some fun with your next DO meal and make some appetizers in your Dutch oven. Imagine your next party or gathering when you open up that lid and what do you see? Jalapeno Poppers, stuffed with cheese? Breaded, not fried, of course so healthy (to a point!) and oh so yummy.
Both these recipes are baked in the Dutch oven with a minimum of extra oils. So, even those that are watching intake of calories or fats can enjoy at least a bite or three!
The poppers can also be made with those sweet little peppers now found at the market that are bright red and yellow. Try them for a taste treat, along with traditional jalapeno.
(Just remember *your safety is first*, so if you are working with the jalapeno peppers, put some gloves on before handling them. Remember do not rub or touch anywhere near your eyes; it hurts, a lot! As an added measure you can also wash your hands afterwards with a very mild bleach solution to cut the pepper oils).
Please feel free to share your own experiences with this DO activity or any tips I may have missed. I am looking forward to hearing for you…
Remember to check back and stay tuned for another Diva DO trick; In my next post I will be sharing a recipe for creating egg rolls, or wrappers as I call them, that will make your mouth water and want more. I will be providing 2 really great egg roll recipes, one with meat, and the other all vegetable, complete with the DO cooking directions.
Size of Dutch Oven: 12” Dutch Oven
Number of charcoal briquettes: 25-28 (Top 18-20/Bottom 10-11)
makes about 16-18 half poppers (8-9 whole)
8-9 jalapeno peppers (or similar based on preference)
1/2 brick cream cheese softened
1/4 cup shredded cheese of choice
3 bacon strips cooked/cooled/crumbled
1 TBS. Milk
1 TBS. Cornstarch
Panko bread crumbs
- Pre-heat Dutch Oven to 350 degrees Bottom: 10-11 coals in a circular pattern/ Top: 18-20 coals in a checkerboard pattern)
- Mix the cheeses and crumbled bacon – blend well – set aside.
- Cut the peppers in half lengthwise and take out seeds/cores/veins. (NOTE: If the peppers are lying flat BEFORE cutting in half, turn them 1/4 turn and then slice so they lay flat in the pan.)
- Stuff the peppers with the cream cheese/bacon filling set aside.
- Mix the egg wash in a small bowl. Here’s a tip on the egg wash: Beat the egg first, and then add milk. Thicken with corn starch so it clings better to the waxy skin of the pepper.
- Dip each stuffed pepper in the egg wash mixture and roll in panko bread crumbs. Bake for 20-25 minutes until nicely browned on top in 350 degree Dutch or regular oven.
(Alternatives to the bacon filling: pre-cooked breakfast sausage pieces or cooked chicken pieces. Remember to dice the pieces small.)
These recipes work well for both the sweet AND the hot peppers, and make a colorful appetizer plate your guests will love.