This Jalapeno Popper Dip is a fun way to kick off any meal. It’s also great for parties and barbecues. I mean, who doesn’t love Poppers? The great thing is you don’t have to fight over who gets the last one. When you’ve got a dip like this one, the only thing you have to watch for is those sneaky double dippers!
Jalapeno Popper Dip with Chips
If you’ve ever had bacon wrapped Jalapeno Poppers, you know they rock. So I made sure to add some bacon to this recipe as well. In the video recipe, I dip with Corn Chips but, truth be told, I honestly think it’s better with a Ritz or House Cracker. I’ve even seen some people go for the toasted baguette but that’s entirely up to you. This Jalapeno Popper Dip Rocks either way. Just be sure to tell your friends where you got this recipe.
5 Large Jalapenos, de-seeded & chopped
5 pcs Bacon, chopped
1 Green Onion, chopped
1/4 cup Fresh Cilantro, Chopped
2 pkg Cream Cheese
1 cup Colby Jack Cheese, grated
1 cup Sour Cream
1 cup Seasoned Bread Crumbs
1 Cup Parmesan Cheese
2 tbsp butter
Salt and Pepper to taste
Bake the Jalapeno Popper Dip at 350 degrees Fahrenheit for 15 minutes.
This Blackened Chipotle Tilapia recipe is exactly how it sounds; spicy and delicious. You get a buttery filet that sears just enough to turn color but leave you with a tender fluffy-flaky fish that just melts in your mouth with every bite. And Thanks to the Adobo Sauce in the is recipe, you get a nice kick too which delivers a little bit of heat that I like to balance out with a mix of Mango, fresh Mint, Pineapple and Red Onion.
Tilapia Mango and Pineapple Mix
One thing that I’ve learned over the years is that fish and fruit is always a good pairing. P.F. Chang’s uses this Mango mix in their Curry Chicken Salad and it works really well with this too. So you get the best of both worlds because your tongue gets to dance back and forth between a sweet, minty fruit and a drenched, spicy Chipotle Tilapia.
This Chinese Barbecue Sauce is based on P.F. Chang’s recipe which is used in several different menu items, including: Spare Ribs, Pork Medallion and their Barbecue Chicken Salad. I’ve taken the exact Restaurant size recipe and dumbed it down to a house hold portion. And when I said this recipe is “based” on the Corporate recipe, I mean, it’s more or less the exact same one, only I cut the sugar in half.
The Barbecue Sauce Breakdown
Chang’s makes 5 gallons of this sauce at a time and 2 1/2 gallons of it is sugar. That’s just ridiculous. Half of their recommended sugar amount still gets you a fantastic BBQ sauce. So rest assured, knowing now, that you have everything you need to know about the China Bistro’s Barbecue Sauce Recipe!
I’ve also got their Spare Rib Recipe and their Northern Style Short Ribs Ribs recipe already filmed and posted below. And if you’re interested in my Oven Baked Ribs, those are listed here as well.