Jalapeno Popper Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Jalapeño Popper & Black Bean Rice Bowls
Ingredients
- 500g Jalapeno Poppers
- 280g dry rice
- 1 tin black beans (400g), drained
- 200g sweetcorn, drained
- 2 tomatoes, diced
- 1 avocado, sliced
- 1 lime
- 2 tbsp chopped coriander
- 100g plain yogurt
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- These poppers contain raw ingredients and need cooking. Arrange thawed poppers in a single layer on a lined tray, filling facing up. Bake at 180°C fan / 200°C conventional for approximately 25–35 minutes, checking the largest filling reaches at least 74°C. Bubbling cheese alone is not proof they are ready. Rest 3–5 minutes: the cheese will be very hot. They are very spicy.
- Cook rice in fresh water according to the packet. Warm beans and sweetcorn in a saucepan with 3 tbsp water for 5 minutes.
- Mix the tomato with coriander and half the lime juice.
- Divide the rice, beans, sweetcorn and hot cooked meat among four bowls. Add tomato, avocado and a spoonful of yogurt.
- Serve the remaining lime in wedges. For poppers, leave them whole so the hot filling stays inside and warn diners that they are very spicy.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Our Jalapeño Poppers.
Recipe 2 · By Chef Luca
Jalapeño Poppers with Slaw & Potato Wedges
Ingredients
- 500g Jalapeno Poppers
- 600g potatoes, cut into 2cm wedges
- 1 tbsp olive oil
- 250g cabbage, finely shredded
- 1 carrot, grated
- 3 tbsp mayonnaise
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- These poppers contain raw ingredients and need cooking. Arrange thawed poppers in a single layer on a lined tray, filling facing up. Bake at 180°C fan / 200°C conventional for approximately 25–35 minutes, checking the largest filling reaches at least 74°C. Bubbling cheese alone is not proof they are ready. Rest 3–5 minutes: the cheese will be very hot. They are very spicy.
- Toss potatoes with oil and roast at 190°C fan / 210°C conventional for 30–40 minutes, turning halfway, until tender and golden.
- Mix cabbage and carrot with mayonnaise, vinegar and mustard. Refrigerate until serving.
- Serve the hot meat with potato wedges and a separate generous spoonful of chilled slaw.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Our Jalapeño Poppers.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.