Game Day Jalapeño Poppers by Chef Marcel Vigneron

Crispy Pork Rind Crust • Smoked Gouda • Boursin

Yield: 10 servings (Approx. 20 halves)

CHEF’S NOTE
Pork rinds bring crunch without heaviness, and the smoked cheeses carry the heat. These are bold, balanced, and built for a crowd.

INGREDIENTS

For the Filling
• 5 oz chopped pimientos
• 7½ oz Boursin cheese, room temperature
• 1¼ cups shredded smoked Gouda
• ⅝ cup shredded sharp cheddar
• 1 pinch cayenne pepper
• ⅜ tsp ground cumin
• 1¼ tbsp chopped fresh cilantro
• 1 pinch smoked paprika

For the Jalapeños
• 10 jalapeños, stemmed, halved lengthwise, seeds and
membranes removed

For the Breading
• ⅝ cup cake flour
• 2½ large eggs
• 2½ Tbsp milk
• 6¼ cups pork rinds or potato chips (ground in food processor)

For Frying
• Grapeseed oil, as needed

For Serving
• Lime wedges
• Ranch or crema
• Extra cilantro or smoked paprika dust

METHOD

1. Prepare the Filling - In a mixing bowl, combine pimientos, Boursin, smoked Gouda, cheddar, cayenne, cumin, cilantro, and smoked paprika. Mix until smooth and well incorporated.

2. Stuff the Jalapeños - Spoon the filling evenly into each jalapeño half. Arrange stuffed peppers on a parchment-lined baking sheet.

3. Set Up the Breading Station - Prepare three shallow bowls with the following:
• Flour seasoned with a pinch of salt and cracked black pepper
• Egg wash: eggs whisked with milk
• Crumbs: ground pork rinds or potato chips.

4. Bread the Poppers - Dredge each stuffed jalapeño in flour (shake off excess), then egg wash, then crumb mixture, pressing gently to adhere. Return breaded poppers to the tray.

5. Cook (Two Options)
• Frying (Preferred for game day)

• Heat grapeseed oil to 365°F (185°C)
  Fry poppers in batches for ~2 minutes, until golden and crisp
  Drain on paper towels

• Baking (Lighter Option)

• Preheat oven to 350°F (175°C)
  Bake for 25–30 minutes, turning once, until crisp and heated through

6. Serve hot and enjoy!