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Jalapeño Tater Bombs (Gluten Free, Dairy Free)

6:20 PM



Jack Frost came to play in the garden last night, so we harvested the remaining warm-weather vegetables and stripped the beds. Our three little jalapeño plants served us so well this year, yielding dozens and dozens of peppers that enlivened jellies, sauces and dishes over the past several months. This last harvest left us with several more—small but mighty bearers of heat.

Now that it's football season, many of our remaining peppers will likely turn into game day snacks with a bit of a kick. These tater bombs in particular are big winners—they're cheap, fast and full of flavor. Remember, jalapeño seeds are the hottest part of the pepper so remove them if you're looking to reduce the burn.



Ingredients:
1 lb. sliced bacon, cut into thirds 
24–30 frozen tater tots
24–30 slices of jalapeños (2–3 peppers, depending on size)
1 tbsp. brown sugar

preheat your oven to 400˚F

1. Roll Your Bombs
On one end of each bacon strip, place a jalapeño slice and and a frozen tater tot. Roll them up like little cocoons. Place each on a baking sheet lined with parchment paper. If they won't stay rolled, secure them with toothpicks. Sprinkle the brown sugar over the tops. 

2. Bake Your Bombs
Put your baking sheet into a 400˚F oven for ten minutes. Remove the sheet, flip the bombs to allow caramelization on both sides, and put them back into the oven for an additional fifteen minutes. 

3. Crisp + Serve
Use a spatula to transfer each bomb from the baking sheet to a paper towel. Allow them to sit for a few minutes. Then serve with a dipping sauce such as dairy-free queso or sour cream.



Healthy? No. Incredible? You bet. Enjoy!


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