“Today’s patrons, especially millennials, get a thrill out of bold flavors. And the race to serve up new and exciting chile peppers is heating up! In fact, the term “spicy” now appears on more than 60% of menus and is expected to grow across all segments and types of cuisine."
Source: Restaurant Business, 2015
A fresh take on a classic appetizer: red chile “poppers” stuffed with Pierce Chicken® Nacho Cheese Chicken Dip and wrapped in bacon.
|Pierce Chicken® Chicken Dipz Nacho Cheese Chicken Dip (Code #17823)||4½ cups|
|Fresno peppers||36 each|
- Cut each pepper in half lengthwise; remove seeds.
- Fill each pepper half with 1 tablespoon Nacho Cheese Chicken Dip.
- Wrap each stu ed pepper half with 1 slice bacon.
- Bake “poppers” at 400°F for 20 to 25 minutes or until bacon is crisp and Nacho Cheese Chicken Dip is heated through.