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RECIPE: Jalapeño Poppers with local microgreens

The recipe comes from Round Lake Vineyards & Winery

Imagine driving up to the gorgeous lake-front property of the Round Lake Vineyards & Winery estate surrounded by vines, Canada geese and the Minnesota country-side.

Enjoy a delicious glass of sweet, dry, red white or apple wine when you arrive. 

Pair it with any one of our mouth-watering dishes. Relax at Round Lake any of our lovely outdoor patios complete with koi pond and waterfalls, in the winery’s tasting room or in the Cellar for a special event or wedding. 

As one of the largest vineyards in the Midwest, they are open year-round. Join them for one of life’s most simple pleasures... great wines and a relaxing atmosphere!

For more information click here. 

RECIPE for Jalapeño Poppers: 

Marquette Barbeque Sauce

  • 1 cup Favorite Barbeque (Chef likes Countryside from Iowa)
  • ½ cup Marquette

Start by reducing wine in a saucepan until only half the starting liquid remains. Add the barbeque sauce and simmer for 5 minutes.

Stuffed Poppers

  • 6 whole jalapenos
  • 12 slices Apple wood Smoked bacon
  • 4 blocks Boursin Cheese (could use any flavor, chef likes the classic)
  • Garnish (chef likes local micro greens)

PROCESS:

  1. Start by cutting the jalapeño in half then with a spoon. 
  2. scrape the seeds out of each half, but leave the stem attached if possible. 
  3. Fill the scooped-out jalapeño half’s with Boursin cheese. 
  4. Wrap the stuffed jalapeños with one slice of bacon per each half of the jalapeño.
  5. Repeat this process until all the peppers are stuffed and wrapped. 
  6. Place the poppers on a cookie sheet and bake in the oven at 400 degrees for about 10 minutes. 
  7. After 10 minutes the bacon should have shrunk.
  8. Brush the poppers with BBQ sauce and finish cooking in the oven. 
  9. Once finished, plate the poppers and garnish!

Before You Leave, Check This Out