A spicy Chipotle Shrimp Jalapeño popper, stuffed with a hearty blend of cheeses, spicy chipotle sauce, and jumbo shrimp pieces. Topped with crispy bacon pieces and green onions for an extra special touch.
I am so excited to share this recipe with you today! The Chipotle Shrimp Jalapeno Poppers are my new favorite appetizer!
Spicy food is one of my favorite things. Not the, SO spicy type that burns your mouth. But I certainly enjoy foods that have a little kick. I think our taste buds must change as we grow because when I was younger I couldn’t stay far enough away from spicy foods. Matter of fact, just the threat of a spoonful of hot sauce would shut me up real quick. Nowadays I am all about a little heat. I use jalapeños frequently in my kitchen so I thought I was fully capable of using them safely. Apparently I was wrong.
I made this recipe with 12 BIG jalapeños. To cut down on heat, I chopped and deseeded them before stuffing with the cream cheese mixture. Soon after popping them into the oven to bake, my hands began to burn. Like baddddd. I thought the pain would subside fairly quickly. But like those love handles that insist on being attached to my jeans, this burn kept going and going. Five hours later and it was still burning! I guess I picked the hottest peppers in the bunch. I tried everything in the book to stop the burning. So lets debunk some popular methods and get down to what really works.
Rubbing your hands with vegetable oil does not work. Actually any oil (olive, grapeseed, and avocado oils don’t either). Judging by my collection, I am an oil hoarder.
A 5 to 1 mixture of bleach and soaking your hands in it definitely does not work. And subsequently will dry out your fingers. In my case, to the point that they could play a starring role as the stand in hands of ET.
Ice cold water will numb your hands but won’t take the burn away. This was probably my most favored remedy because rather than feeling like my hands were stuck in a jar of fire ants, the pain was being numbed by a large bowl of ice water. AND, since my hands were taking an ice bath, I got out of doing the dishes and the hubby did all of them for me. 😉
Making a paste out of baking soda and water is messy and a waste of time. Burning continues.
Let me tell you what really doesn’t work. Jumping into the shower to take your mind off things. The conditioner on my hands felt like acid. WORST FEELING EVER.
So here I am with a head full of conditioner, water all over the bathroom floor and big elephant tears streaming down my face. In walks my husband with the magic solution; mustard.
I realize that sounds totally unappealing but when your hands have been on fire for five hours and counting, lathering up your hands like they are big ol’ hotdogs making their grand debut at the ball park…starts to sound pretty good. Within 20 minutes the mustard dried and the pain subsided. I finished off my little mustard manicure with a nice milk soak. After that my pain was gone.
I have definitely learned my lesson and gloves have been purchased for all future jalapeño experiments.
Now let’s move along to these chipotle shrimp jalapeño poppers. They are like little bits of heaven. The basics are cream cheese, pepper jack cheese, shrimp and chipotle sauce. When buying jalapeños, look for large ones that will be good for stuffing. Chop the jalapeños in half, remove white membranes and deseed (and by all means, PUH-LEASE use gloves). Stuff the jalapeños with the cream cheese mixture and bake until golden bubbly. Top with bacon and green onion. You will be in jalapeño popper heaven.
- 10-12 Large Jalapeños
- 8 oz. Cream Cheese, softened
- 1 Cup Monterey Jack Cheese, shredded (or Pepper Jack Cheese if you like it extra spicy)
- 2 Heaping Tablespoons Chipotle Sauce
- ¼ lb. Jumbo Shrimp, cooked, peeled, and deveined
- 1 Teaspoon Black Pepper
- 1½ Teaspoons Salt
- 3-5 Pieces of Bacon, cooked and crumbled
- ½ Cup Green Onions, chopped
- Preheat the oven to 425°. Line a baking sheet with foil, set aside. Cut each jalapeño in half, lengthwise. With a spoon, scoop out the white membranes and the seeds. Chop the shrimp into bite sized pieces. In a bowl, combine the cream cheese, shredded monterey jack cheese, chipotle sauce, pepper and salt. Mix well. Spoon the filling into each pepper half generously. Bake for 18-20 minutes or until the cheese is golden bubbly. Sprinkle with bacon crumbles and green onions. Serve immediately.