LAY'S® Jalapeño Kettle Cooked Pick-Six Popper Bites
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Prep Time:
30 min
Cook Time:
10 min
Total Time:
40 min
Servings:
25
LAY'S® Jalapeño Kettle Cooked Chips are extra poppin’ topped with a fried jalapeño slice, a blend of cheddar, pepper jack, and cream cheese, pickled jalapeños, crisp bacon, sour cream, and a dollop of LAY'S® Ranch Dip.
Ingredients
Jalapeño Popper Cheese Mix
Instructions
For Final Assembly
Jalapeño Prep:
Step
1
Slice jalapeños to 1/8” thin slices on a mandolin. Fry for 30 seconds in 350°F hot deep pot with neutral oil or in the air fryer at 400°F for 3 mins. Transfer to paper towel. Reserve until ready to use.
Panko Prep:
Step
1
In a pan, toast panko bread crumbs with a small amount of oil or butter to toast, stirring often until golden over medium heat. Reserve.
Final Build:
Step
1
Lay chips onto even layer on sheet tray. Top each chip with one slice of fried jalapeño. Place one scoop of Jalapeño Popper Cheese mixture on top. Pipe one dollop of LAY'S® Ranch on top. Add a small amount of green onions/chives, bacon, and fried panko bread crumbs. Serve immediately.
For Jalapeño Popper Cheese Mix:
Step
1
Add cream cheese to a stand mixer with paddle attachment. Mix on medium speed until cream cheese is softened. Add sour cream and salt, continue mixing for 1 min. Add remainder of ingredients and mix on speed 1 or low until thoroughly incorporated. Transfer to an airtight container and refrigerate overnight. Next day, using a small truffle scoop, portion dip and transfer to a parchment lined sheet tray. Cover and return to refrigerator until ready to use. If piping, transfer mixture straight from stand mixer to piping bag. Cut tip to at least 1/2 inch and pipe cheese onto parchment lined tray into 1 tsp sized drops. Cover and chill overnight.
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