Jalapeno Popper Flatbreads

Jalapeno Popper Flatbreads might be just the side dish you are searching for. This recipe serves 6 and costs 81 cents per serving. One portion of this dish contains around 13g of protein, 25g of fat, and a total of 402 calories. Head to the store and pick up parmesan, baking powder, make your own, and a few other things to make it today. 1860 people have made this recipe and would make it again. It is brought to you by Sugar Dish Me. From preparation to the plate, this recipe takes about 15 minutes. With a spoonacular score of 51%, this dish is pretty good. Similar recipes are Jalapeno Popper Flatbreads, Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, and Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes).

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

1¾ cup all purpose flour

¼ teaspoon baking powder

2 pieces of bacon, cooked and crumbled

4 ounces cream cheese, softened

3 cloves garlic, finely minced

3 large jalapenos, sliced

½ teaspoon olive oil

½ teaspoon onion powder.

1 tablespoon panko breadcrumbs

2 ounces shaved Parmesan

¾ teaspoon salt

4 ounces shredded sharp white cheddar (I always use Cabot!!)

¼ cup vegetable shortening

½ cup hot water

You will need about 6 small (4" diameter) flatbreads OR cut 3 larger ones in half OR make your own!!

Equipment:

whisk

bowl

cutting board

frying pan

oven

baking sheet

pizza stone

Cooking instruction summary:

If you are making your own flatbreads, start by whisking together the flour, salt, and baking powder in a large bowl. Throw in the shortening and minced garlic and mix everything together with your fingers until coarse crumbs have formed. Pour in the hot water and stir everything together. Turn the shaggy dough out onto a cutting board or clean counter top and knead for about 3 minutes until a soft ball of dough forms. You can add more flour if your dough is too sticky, but I've never needed to. Place the dough ball back in the bowl and let it rest for about 20 minutes. Heat a large DRY skillet to medium high -- cast iron is best but non-stick works just fine. Divide the rested dough into 6 equal pieces and flatten each piece into a thin circle about ¼- 1/8" thick. Cook the flattened dough in the heated skillet, 1 minute per side and then an additional 30 seconds or so on the 1st side. Set the cooked flatbreads aside to cool slightly.Pre-heat the oven to 450. If you have a pizza stone USE IT!! If not a baking sheet is fine.Combine the cream cheese and onion powder. Spread it over the top of each flatbread.Top each with the shredded cheddar, shaved Parmesan, crumbled bacon, and jalapeno slices.Mix together the panko breadcrumbs and olive oil and sprinkle the breadcrumbs over the top of each flatbread.Bake them for 4-5 minutes, just until the cheese melts, the breadcrumbs toast, and the flatbreads start to crisp.Slice and serve.

 

Step by step:


1. If you are making your own flatbreads, start by whisking together the flour, salt, and baking powder in a large bowl. Throw in the shortening and minced garlic and mix everything together with your fingers until coarse crumbs have formed.

2. Pour in the hot water and stir everything together. Turn the shaggy dough out onto a cutting board or clean counter top and knead for about 3 minutes until a soft ball of dough forms. You can add more flour if your dough is too sticky, but I've never needed to.

3. Place the dough ball back in the bowl and let it rest for about 20 minutes.

4. Heat a large DRY skillet to medium high -- cast iron is best but non-stick works just fine. Divide the rested dough into 6 equal pieces and flatten each piece into a thin circle about ¼- 1/8" thick. Cook the flattened dough in the heated skillet, 1 minute per side and then an additional 30 seconds or so on the 1st side. Set the cooked flatbreads aside to cool slightly.Pre-heat the oven to 45

5. If you have a pizza stone USE IT!! If not a baking sheet is fine.

6. Combine the cream cheese and onion powder.

7. Spread it over the top of each flatbread.Top each with the shredded cheddar, shaved Parmesan, crumbled bacon, and jalapeno slices.

8. Mix together the panko breadcrumbs and olive oil and sprinkle the breadcrumbs over the top of each flatbread.

9. Bake them for 4-5 minutes, just until the cheese melts, the breadcrumbs toast, and the flatbreads start to crisp.Slice and serve.


Nutrition Information:

Quickview
402k Calories
13g Protein
24g Total Fat
31g Carbs
5% Health Score
Limit These
Calories
402k
20%

Fat
24g
38%

  Saturated Fat
11g
72%

Carbohydrates
31g
11%

  Sugar
1g
1%

Cholesterol
47mg
16%

Sodium
640mg
28%

Get Enough Of These
Protein
13g
27%

Calcium
287mg
29%

Selenium
18µg
26%

Phosphorus
241mg
24%

Vitamin B1
0.33mg
22%

Folate
76µg
19%

Vitamin B2
0.32mg
19%

Manganese
0.31mg
15%

Vitamin B3
2mg
12%

Vitamin A
592IU
12%

Iron
2mg
12%

Vitamin C
8mg
11%

Zinc
1mg
8%

Vitamin K
7µg
7%

Vitamin E
0.98mg
7%

Magnesium
21mg
5%

Vitamin B12
0.33µg
5%

Fiber
1g
5%

Vitamin B5
0.49mg
5%

Vitamin B6
0.1mg
5%

Copper
0.08mg
4%

Potassium
139mg
4%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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