- Servings: 4-6
Ingredients:
| ½ lb | Bacon, chopped |
| 1 | Large Onion, small dice |
| 2 | Large Poblano Chili Peppers, seeded and small dice |
| 2 | Large Jalapeno Peppers, seeded and finely minced |
| Salt & Pepper, to taste | |
| 16 oz | Creamy Goat Cheese, at room temp. |
| 1 cup | Sour Cream |
| 1 Tbsp | Chili Powder |
| 1 Tbsp | Ground Cumin |
| 1 Tbsp | Ground Coriander |
| 2 cups | Cheddar Cheese, shredded |
| 1 | Lime, juice and zest |
| 1 cup | Panko Bread Crumbs |
| 1 bunch | Cilantro, finely minced |
| 2 Tbsp | Butter, melted |
| Tortilla Chips or Crackers, for serving |
Directions:
Preheat oven to 350. Spray a 8x8-inch baking dish with cooking spray; set aside. In sauté pan, cook bacon until browned and crispy, about 5 minutes. Remove all but 1 tablespoon fat (may be reserved for future cooking) and add the onion, poblano and jalapeno peppers. Season with salt and pepper. Cook on medium heat, stirring occasionally until caramelized, about 20 minutes. Transfer to large bowl. Add goat cheese, sour cream, chili powder, cumin, coriander, cheddar cheese, lime juice and zest and reserved bacon to bowl. Mix well to combine. Adjust seasoning with salt and pepper. Transfer to the prepared baking dish. In small bowl, combine bread crumbs, cilantro and butter. Scatter over top of mixture. Bake on middle rack until cheese is melted and topping is browned, about 15 minutes. Serve with chips or crackers.
Helpful Tips:
Don't feel like roasting, peeling, stuffing then frying jalapeno poppers? This is a quick and easy way to get the same flavors in a dip.
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