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.
Print It!
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
olive oil
garlic powder
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...
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Your recipe looks fabulous. Would be honored if you would stop by and share at Foodie Fridays this week. The party starts on Thursday 9 pm EST. Hope to see you there. (coming from Treasure Box Tuesday)
ReplyDeleteBlessings,
Shari
Oooh this looks really good Michelle!
ReplyDeleteWow that looks so yummy :)
ReplyDeleteWhat a great recipe to enjoy for this time of the year! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Wow this looks amazing! My husband loves anything with cheese and jalapenos so I'm sure it would be a hit in our house. Thanks for sharing with us at the Merry Monday Link Party!
ReplyDeleteVisiting from the Foodie Friday linky and this looks great! Pinned and shared on Twitter.
ReplyDeleteSome "trends" become classics....you're just honoring a classic! ;) Whatever it is, I love your take on it. Put something on some pie crust, and I'm a happy girl. When it's your Chicken Jalapeno Popper filling, I'm ecstatic. PINNING. Thank you for sharing this with us at Treasure Box Tuesday!
ReplyDeleteI LOVE everything about this, Michelle! I am a sucker for jalapeno popper anything! :)
ReplyDeleteWowwww It really looks fantastic!
ReplyDeleteWe cannot eat it (religious reason) but it's an impressive crostata
I love things that are retro! Your Chicken Jalapeño Popper Crostata looks absolutely delicious, Michelle. It sounds so tasty too. Thank you for sharing it with us at the Hearth and Soul hop!
ReplyDeletesavory pies are the best kind. Along with Winne, can't eat for religious reasons but I certainly can admire the results. You enjoy it .
ReplyDeleteThis looks so amazing! Yum! Pinned. Thank you for being a part of our party. I hope to see you tonight at 7 pm. We love partying with you! http://loulougirls.blogspot.com/
ReplyDeleteHappy Monday! Lou Lou Girls
I'm pretty late on trends. I tend to stick with classics. The popper thing is delicious. Much better than padded shoulders.
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