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fireman bobs spicy pork skin anaheim chile poppers

firemanbob65 avatar
Recipe by
Bob Cooney
@firemanbob65
Cottonwood Heights, UT

Thank You Diane... Your Pork Skin idea gave me an idea!!!! Hope You ALL Enjoy!!!!!! :)

yield 24 serving(s)
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For fireman bobs spicy pork skin anaheim chile poppers

  • 24 oz
    cream cheese, softened
  • 12 slice
    hickory smoked bacon - cut in half
  • 2 c
    finely shredded sharp cheddar cheese
  • 2 c
    chopped green onions
  • 12 lg
    anaheim chiles, cut in half, seeded
  • 2 c
    finely shredded parmesan cheese
  • 2 Tbsp
    crushed red pepper flakes
  • 1 c
    chopped fresh cilantro
  • 3 c
    pork skins, crushed - your choice of flavors
  • 6
    jumbo eggs, well beaten
  • 3 Tbsp
    extra virgin olive oil
  • 3 c
    sour cream
  • 2 c
    enjoy !!! enjoy !!! enjoy !!!
  • course sea salt
  • 2 c
    tomatoes - diced fine

How To Make fireman bobs spicy pork skin anaheim chile poppers

  • 1
    In small bowl stir together the cream cheese, Cheddar cheese, green onions, and red pepper flakes and mix well.
  • 2
    Fill each anaheim chiles pepper with the filling. ( This is best done with a " Piping " Bag )
  • 3
    Wrap each anaheim pepper popper with a slice of bacon, use tooth pick to secure.
  • 4
    In a small bowl stir together the Parmesan, cilantro, crushed pork skins.
  • 5
    Dip each bacon wrapped anaheim chiles pepper popper in the beaten egg and then roll in the crushed pork skins mixture to coat well.
  • 6
    Repeat by dipping once again into the beaten eggs and then rolling in the pork skins mixture for second time.
  • 7
    Place the filled and coated anaheim pepper popper on a wire rack to air dry for about 12 minutes.
  • 8
    In a Large skillet or Large Baking dish, with the Extra Virgin Olive Oil, place poppers cream cheese mixture up.
  • 9
    Place a dollop of sour cream on each anaheim pepper popper.
  • 10
    Sprinkle diced tomatoes on top.
  • 11
    Sprinkle generously with the Course Sea Salt. Bake at 275 degrees for 40 minutes.
  • 12
    NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!!
  • 13
    Serve with extra sour cream on the side.
  • 14
    Refrigerate if You have leftovers, BUT!!! I doubt it! LOL!!!!!
  • 15
    Enjoy !!! Enjoy !!! Enjoy !!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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