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Salmon Risotto Jalapeno Poppers with Bacon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A new twist on an old favorite. Grilled jalapenos stuffed with Salmon Risotto and wrapped in bacon. A delicious appetizer.

Course: Appetizer
Cuisine: American, Multicultural
Ingredients
  • 1 Bowl Live Ocean Salmon Risotto Uncooked
  • 8 Green Jalapenos - About 3" in length
  • 16 Pieces Thinly Sliced Bacon - Halved and uncooked
  • Kosher Salt - To sprinkle
  • Wooden Toothpicks - To secure bacon
Instructions

  1. Preheat oven to 400 F.

  2. Lightly oil a baking sheet.

  3. Halve each jalapeno and scrape seeds and ribs. Wear gloves and keep hands away from your face and eyes.

  4. Open one Salmon Risotto Bowl and stir. Do not cook.

  5. Fill each jalapeno half with Salmon Risotto, being careful to not over-fill.

  6. Tightly wrap a piece of bacon around each jalapeno.

  7. Use toothpick to hold bacon in place by inserting through the jalapeno.

  8. Place in oven for 15 minutes or until bacon is cooked through and jalapenos are tender.

  9. Remove from the oven and put on serving platter. Sprinkle with salt and serve.

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