Need a fresh idea for those Thanksgiving leftovers? Chef ATX Steve Constantine has a great recipe you can use them in that's perfect for tailgating or you next holiday party.
You can get more information about Steve here.
The recipe is as follows:
4 oz (half of 8-oz package) cream cheese, softened
4 oz Mashed Potatoes
2-3 oz Turkey, Small diced
10 jalapeño peppers (2 to 3 inch, the bigger the better), halved lengthwis, de-seeded
1 Lb of Bacon, Applewood Smoked Bacon, cut in half lengthwise
2 tablespoons finely chopped green onions
1/2 cup of Cranberry sauce or Chutney
1 can of Chipotle peppers in adobo sauce
-Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper. Soak toothpicks in small bowl of warm water to prevent burning when baking.
-In small bowl, mix cream cheese, mashed potatoes & diced turkey. Taste season and adjust, based on personal preference.
-Spoon mixture evenly into halved jalapeños.
-Wrap each pepper with 1/2 piece of bacon; secure with soaked toothpick. Place on cookie sheet.
-Bake 25 minutes or until bacon is crispy and chiles are tender.
-While Poppers are baking in the oven, put some Cranberry sauce into a small bowl and add as much diced chipotle peppers & adobo sauce, and honey as desired to make a delicious sweet and smoky cranberry chipotle glaze!
-Once glaze is balanced and tastes delicious set aside until poppers are finished in the oven.
-Once poppers are cooked and crispy, remove the tray from oven; place poppers on a serving tray, and drizzle glaze over each popper.
-Garnish with sliced green onions and serve warm & enjoy!