Spatula Diaries: Eat the heat with these gameday jalapeño poppers

Bacon-wrapped … deep-fried … oozing with cheesy goodness … whatever version of jalapeño popper you subscribe to, this fiery food is perfect gameday fare. It’s fast and flavorful and, hey, it even includes a fresh vegetable.

Everyone’s got their favorite formula, but I like to stuff halved jalapeños with a cream cheese-based mixture and place them over a medium fire for a few minutes—just enough to give a slight char while retaining a slight crunch. You can go plain with cream cheese only, but it’s more fun to add ingredients like crabmeat, shrimp, crawfish, smoked or ground sausage, sautéed aromatic veggies and spices to the cheese for extra flavor and texture. If you’re in a rush, one of my favorite fuss-free shortcuts is to pick up some of Maxwell’s Market’s crab and brie dip. It’s the perfect consistency for poppers and has incredible flavor.

Making your own is also simple and even more satisfying. Bring a tray of assembled poppers to a tailgate party and place them on the grill a few minutes before serving.

Ridiculously easy and never goes out of style.

Here’s how:

Gameday seafood poppers

Makes 24 poppers

1 tablespoon olive oil
½ cup chopped onion
12 fresh large jalapeño peppers
8-ounce block of cream cheese, softened
½ cup combination of cooked crawfish, crab, shrimp, smoked sausage (should be bite-sized)
2 tablespoons chopped parsley
½ teaspoon salt
Chopped scallions (green parts) for garnish

Heat the olive oil to medium-high and add the chopped onion. Sauté until soft and set aside. Slice the peppers down the middle. If you like them extra hot, leave the ribs and seeds. If not, remove and discard. (If you want a combination of both, designate difference by leaving stems on some.) Set the peppers aside.

To the softened cream cheese, add the sautéed onions, seafood/sausage, parsley and salt. Fill each halved jalapeño with about one tablespoon or less of the cheese mixture. Top with the chopped scallions and grill over a medium fire or indirect heat for about 3-5 minutes. Plate, allow to cool slightly and serve.

Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey, which explores the history of eight of the Bayou State’s most beloved foods. Reach her at hungryforlouisiana.com.