Jalapeño poppers with chicharrón

Name: Jalapeño poppers with chicharrón
Prep time: 110 min
Cook time: 80 min
Yield: 5
Cuisine: Internacional
Ingredients: 1 package Proan® Pork Jowl; 1/4 cups salt; 3 cups cream cheese, in cubes; 1 cup Manchego cheese, shredded; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; salt; pepper; 10 Jalapeño chiles, cut in half, without veins and seeds; 500 grams Proan® pork bacon; hot sauce

Proan Carne

The famous jalapeño poppers are a snack that never goes out of style, as the combination of spiciness, bacon, and cream cheese is simply irresistible. This time we decided to take the recipe further and added a touch of very crispy chicharrón to these stuffed peppers. Give them a try!

Did you know? Jalapeño peppers are one of the most popular and widely used varieties. They are named after the city of Xalapa, where they are produced.

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Reviewed by Editorial Team of Kiwilimón

Published: 19-02-2024

Preparation

30 mins

1h 20 mins

Low

Cut the Proan® pork belly into strips 4 cm long by 1 cm wide. Sprinkle with salt and set aside. Place the pork belly in the fryer and cook at 180 °C for 60 minutes. For the filling: mix the cream cheese, manchego cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper. Set aside. Stuff the jalapeño peppers with cream cheese and a piece of Proan® pork belly.

Wrap the jalapeño poppers with a piece of bacon, secure with a toothpick, and set aside. Place the stuffed peppers in the air fryer and cook at 180 °C for 20 minutes. Serve the jalapeño poppers and accompany with hot sauce.