Happy 4th of July to my American peeps! I hope y’all are enjoying a ton of delicious food with your family and friends.
We are heading over to the in-law’s house for a BBQ with all of the grandparents and kiddos. This will be the first year that the G-baby will really get to see the fireworks, and I am excited to see how she reacts.
She is a bit of a daredevil so I think she will be OK with them.
Of course, when the whole family gets together, we all bring dishes to share.
I usually bring my Deviled Egg Potato Salad, Farmer’s Market Potato Salad, Loaded Baked Potato Salad, Classic Macaroni Salad, Kitchen Sink Macaroni Salad, or Elote (Mexican Street Corn) Pasta Salad.
That was when I thought about roasted jalapenos.
During the summer, when we are grilling nearly every day, we are always roasting jalapenos. We love them on our burgers, with our steak, with….well, we love them with just about everything.
So I thought why not incorporate them into a potato or pasta salad? Right? It seemed only logical.
Kevin called while I was making the first batch. I told him what I was making and he said to make sure to save some for him.
Did he think I was going to eat the whole batch by myself?
Sheesh!
I should have hidden it and when he got home and when he asked me where it just said “Oops”.
He downed it in record time!
And went in for more.
I guess that means he liked it eh?
That and the fact that he has requested it several times in just the last month.
I hope the rest of the family feels the same but I know that, if they don’t, there won’t be anything wasted because Kevin will eat it all by himself!
Jalapeno Popper Pasta Salad
INGREDIENTS:
- 6 Large Jalapenos, halved with the seeds, and ribs removed
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 16 ounces elbow macaroni
- 1/2 cup whipped cream cheese
- 1 1/2 cup Greek yogurt
- 1 teaspoon garlic Powder
- 1 teaspoon onion Powder
- Kosher salt
- Fresh cracked black pepper
- 1 1/2 cup shredded cheddar cheese
INSTRUCTIONS
- Place oven rack at the top of the oven, and set the oven to broil.
- Toss the jalapenos with the olive oil to lightly coat.
- Place the jalapenos on a rimmed baking sheet, and broil for 10 minutes, or until the skins begin to char.
- Place the roasted jalapenos in a zipper top bag, seal, and allow to cool for at least 20 minutes.
- Remove the skins from the cooled jalapenos, and chop.
- Meanwhile, cook macaroni to package instructions and cook the bacon, over medium heat, until it is crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
- Add the cream cheese while pasta is still warm. Let cool then add bacon, cheddar cheese, Greek yogurt, garlic powder, onion powder, salt, pepper and roasted jalapenos.
- Store in refrigerator in an airtight container until served.
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