Jalapeño Poppers Meet Frittata In Tex Mex Mash Up From Rach Recipes

JALAPEñO POPPERS MEET FRITTATA IN TEX-MEX MASH-UP FROM RACH

Steps:

• Preheat oven to 400˚F with rack 1 rung above center
• In a food processor, combine the avocado with juice of 1 lime and crema or sour cream, then puree and transfer to squeeze bottle or small dish
• Place 1 jalapeño pepper, half the onion, and 1 clove of garlic in a bowl with salt and juice of remaining lime
• Let stand 10 minutes, then add tomatoes, cilantro, cumin and scallions
• Whisk up eggs, hot sauce, salt and pepper
• Heat a 12-inch, nonstick oven-safe skillet over medium to medium-high heat, add oil, 2 turns of the pan, then melt butter into oil
• Add remaining onions, sweet peppers, and remaining jalapeño peppers and garlic, soften 3-4 minutes, then add chips and top with eggs, then gently stir in the cream cheese
• Settle the eggs a minute and transfer to oven
• Bake 20 minutes, top with pepper jack and return to oven 15 minutes to set and brown
• Cool a few minutes, then top with pickled jalapeño-tomato mixture and drizzle with crema to serve

MUMMY JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
• Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
• Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
• Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
• Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
• Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
• Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.