Which makes them not so much trends anymore.
But then that brings up images of shoulder pads and mom jeans.
So let's turn that around right quick.
Call me retro.
Bringing the past back in the spotlight.
Making it cool all over again.
This week was going to be about wings with a garlicky sauce I've been working on.
But I can't resist spicy, roasted jalapeno, bacon, and gooey cheese.
This Jalapeno Popper thing...I'm kinda late.
So I'm interrupting scheduled programming to jump on the trend.
You may know about Ranchero Chicken Crostata (If not, google. It's good.). That was part of the inspiration here. I like the idea of a savory pie for supper...fun to have "pie" for supper. I like the idea of a crostata even more. It's forgiving. And it looks rustic and all...also trendy.
Chicken Jalapeno Popper Crostata
3 jalapeno peppers, roasted, skins and seeds removed, chopped
2 1/2 - 3 cups cooked, shredded chicken (about 2 large boneless skinless breasts)
6 slices bacon, cooked and crumbled
4 - 5 oz cream cheese, softened
1/4 cup chopped green onion
3/4 cups colby jack cheese, divided (1/4 cup for top)
1/4 tsp salt
1 refrigerated pie crust
Note: the jalapenos, chicken and bacon can be prepared ahead of time. Leftover cooked chicken can be used.
Preheat oven to 375 F
Combine all of the ingredients except for the pie crust, olive oil, and garlic powder in a mixing bowl.
Place the pie crust on a baking pan. Spoon the filling onto the center of the crust and spread, leaving about a 2" border all around. Top the filling with the remaining 1/4 cup of cheese. Bring the edges of the crust up over the edge of the filling. You can free form it or flute the edges. Brush the exposed crust with olive oil and sprinkle with garlic powder.
Bake at 375 F for about 25 minutes. Let stand for about 7 minutes before cutting.
More savory pies...
In the past...