Hot Honey Padrón Poppers
Makes 12
20 minutes
20 minutes
Made to impress ya guests. A cheesy filling meets crispy bacon, charred sweetcorn, and a kick of Honey Sriracha in these insane Hot Honey Padrón Poppers. The perfect party starter, BBQ side, or Friday night snack with a cold one.
Ingredients
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12 Padrón peppers (or use jalapeños if you prefer more heat)
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1 tbsp butter
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80g sweetcorn (tinned or fresh)
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4 rashers streaky bacon
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100g cream cheese
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2 tbsp sour cream
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75g grated cheddar cheese
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Handful fresh coriander, chopped
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Salt and black pepper, to taste
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2 tbsp Sauce Shop Honey Sriracha (plus extra for drizzling)
Directions
Slice each Padrón pepper lengthways and remove the seeds. Set aside.
In a frying pan, melt the butter over medium heat. Add the sweetcorn and fry for 3–4 minutes until slightly golden and crispy. Remove from the pan and set aside.
In the same pan, cook the bacon until crispy. Once cooled, chop into small pieces.
In a mixing bowl, combine the cream cheese, sour cream, grated cheddar, crispy bacon (save a little for topping), fried corn, and 2 tbsp Honey Sriracha. Season with a pinch of salt and pepper. Mix until creamy and well combined.
Spoon the filling into each Padrón half so they’re slightly overflowing. Place them onto a lined baking tray.
Bake at 200°C (fan 180°C) for 15–20 minutes, until the tops are bubbling and golden.
Drizzle over more Honey Sriracha, sprinkle with the reserved bacon bits and fresh coriander. Serve hot.
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