Bacon Jalapeno Palm Poppers are easily fried with Hearts of Palm Guacamole Dip for a clean, simple and quick and festive game day appetizer.
Bacon Jalapeno Palm Poppers with Hearts of Palm Guacamole Dip
By Sue Lau | Palatable Pastime
Imagine that- jalapeno poppers with a heart of palm inside instead of cheese! These were so good. And bacon? Bacon always makes things better.
And let’s not forget the extra hearts of palm which add a new dimension to the guacamole. And in fact, you can make both of these things with one can of hearts of palm–or if you are so inclined, make one or the other, or just grab an extra can and double down on the recipe. Because six will be happy if you are sharing, three will be happier if they get to grab a second one, and two can just about make lunch of this with a small salad on the side.
So today it is all about football foods again, it being that end-of-season celebration when American gladiators vie for the coveted ring.
And the wailing hordes will be gathered to watch how the score is settled, with libations and eats in each hand, because it is the American way.
And even if you aren’t watching the game, then, hey. This is great for movie night as well.
Make sure you check the other recipe links below to see the complete spread for this event.
~s
Bacon Jalapeno Palm Poppers with Hearts of Palm Guacamole Dip
Ingredients:
- 14 ounces Reese Select Whole Hearts of Palm, drained
- 6 large fresh jalapeno peppers
- 6 slices thick-cut bacon
- 2 ripe avocados
- 2 teaspoons fresh lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Method:
- Trim stem ends from jalapenos and cut out the seeds and membrane with a sharp thin bladed knife.
- Drain the hearts of palm and quarter lengthwise, fitting as many into each jalapeno as will fit.
- Trim off any hearts of palm that sticks out and set aside with remaining hearts of palm.
- Wrap bacon around jalapenos, securing with toothpicks.
- Cook jalapenos in a large nonstick skillet on all sides until bacon is browned and crisp, then drain.
- Mince all the extra hearts of palm.
- Mash avocado flesh with a fork and stir in the minced hearts of palm, lime juice, salt, cumin and garlic.
- Serve poppers with guacamole dip.
From the kitchen of palatablepastime.com
#FootballFoods
- Bacon Jalapeno Palm Poppers by Palatable Pastime
- Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
- Buffalo Chicken Taquitos by The Redhead Baker
- Butternut Squash Pizzettas by A Day in the Life on the Farm
- Cheese Chili Tots by Frugal Pantry
- Cheeseburger Bombs by Cookaholic Wife
- Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
- Chipotle Peach Meatballs by Sew You Think You Can Cook
- Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor’s Adventures
- Fried Chicken Sliders by Strawberry Blondie Kitchen
- Ham and Swiss Sliders by Family Around The Table
- Instant Pot Buffalo Chicken Dip by Hezzi-D’s Books and Cooks
- Instant Pot Cheesy Southwestern Spinach Dip by Kate’s Recipe Box
- Mini Zucchini Pizzas by Jolene’s Recipe Journal
- Philly Steak Appetizer by The Freshman Cook
- Slow Cooker Chicken Taco Chili by Karen’s Kitchen Stories
- Texas Trash Party Mix by Amy’s Cooking Adventures
- Tomatillo and Pork Chili by Simple and Savory
- Warm White Bean Dip by Bear & Bug Eats
Oh yeah, these are calling my name!
Very inventive Sue….I am intrigued by these cheeseless Poppers.
Yes, they are atypical- I started making chiles rellenos about twenty years ago using other things besides cheese, and it works in the popper size easily. The best part is the guack- I put the extra hearts of palm in there just to use it up and it had an amazing side effect- my leftovers didn’t oxidize. Next time I have some hearts of palm I am going to try using some of the liquid only with avocado to see if that was it or if it was actually the hearts of palm, but that could be interesting since the liquid isn’t sour like lime juice, so could add more to the guacamole and essentially have it be a preservative.
These look fantastic!
What an interesting appetizer, and bacon does make everything better. The color of your guacamole is fabulous!