My brother-in-law, Brian, never says anything about anything Kevin or I make. Especially Kevin. I don’t care as much, but it annoys the bejesus out of Kevin. And I’m pretty sure that’s what Brian is going for.
Anyway, the point of this story is to tell you that Brian, who likes what is perceived as ABSOLUTELY nothing of what we make, LOVED these things. I mean, he had no less than 6 of them. And they’re hot little suckers.
This particular popper recipe comes from a friend of ours – Connie. The combination of salmon with cream cheese and jalapenos is just incredible.
We may have tweaked Connie’s recipe a little – but if we did, it’s not by much. Also, a little side note, the longer you cook the poppers, the more spiciness you’ll lose. So, longer cook times = less mouth burns.
Salmon Jalapeno Poppers
- 15 whole jalepenos cored and deseeded, with tops sliced off
- 1 8 ounce package of cream cheese
- 1 can of salmon
- 2 tablespoons green onion
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Core and deseed the jalepeno. The more seeds on a jalepeno, the spicier it is. Slice the top off the jalepeno so you can stuff this filling into it.
- Mix the cream cheese, salmon, green onion, garlic salt and black pepper.
- With a butterknife, fill each jalepeno with the filling.
- Place on a "popper holder" and cook at 250 - 300 degrees on your grill.
- This will take at least 15-20 minutes. Again, the longer you cook it, the more spice will cook off.