Jalapeno poppers are a great example. Creamy. Cheesy. Delicious. Right? But, they're puttery to make, since they need to be battered and fried. So, how about a slightly easier version?
These peppers are stuffed with a cream cheese and Monterey Jack cheese mixture that matches (or beats) that of the usual jalapeno poppers. It's made even more delicious with the addition of a bit of finely diced Bolzano Pitzotl, an artisan salami made from heirloom pork flavored with chiles and cocoa powder.
Just slice open the jalapenos, scrape out the seeds, stuff with the cheese mixture, and bake.
They're absolutely delicious -- reminiscent of a cross between jalapeno poppers and pepperoni pizza -- and perfect for your next party. I'm thinking they'd even be delicious made on the grill in the summertime.
Oh, yeah.
Easy Salami Stuffed Jalapeno Peppers
Want to try one of Bolzano's salami products for yourself?
We're giving away one stick of salami away to a lucky reader. All you have to do is tell us which salami flavor you'd like to try -- and how you'd use it.
You have until NOON on Wednesday, April 10, 2013 when we'll randomly choose one lucky winner to receive a stick of Bolzano salami for your very own. Winners will be notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.
Choose from the following flavors:
Pamploma Runner
RauchZwiebel
Old School
Fin Oh Kee Oh Na
Pig Red Salami
Pitzotl
©BURP!
I love all the Bolzano salami and can't wait to try the new one! I'd love to try it thinly sliced on a homemade pizza, in place of pepperoni, along with jalapenos, red onion, and fresh tomato.
ReplyDeleteI would love to try Pamploma Runner and I would use it in a pasta.
ReplyDeleteI love Bolzano's Pig Red Salami! It is incredible when it is highlighted in a simple Salami Provolone Panini!
ReplyDeletei'd like to try the old school variety with crackers and cheese
ReplyDeleteOld School, Hook's 15 year cheddar, and Potter's Crackers!
ReplyDeleteI would like to try Pamploma Runner with some crackers!
ReplyDeleteRauchZwiebel I would probably have it with crackers and beer from the local brewery.
ReplyDeletebookloon at gmail dot com
Pamploma would be my choice. mark.boeder@gmail.com
ReplyDeleteI've got a nice Tempranillo wine cellared and waiting to be enjoyed with some Pamploma Runner. I'd add some creamy Port Salut cheese, a few garlic-stuffed olives, some buttery toastettes, and call it a great night!
ReplyDeletePitzotl, because its the only one I haven't tried. So far my favorite is RauchZwiebel, followed by Big Red.
ReplyDeletepig red sounds luscious
ReplyDeletetrixie420247 at yahoo dot com
I'll go old school in an antipasto salad
ReplyDelete