Bacon Jalapeño Popper Puffs

Recipe View Make the dipping sauce: In a medium bowl, combine the softened cream cheese, crème fraîche, minced green onions, and lime juice. (5 minutes) Stir until smooth and well combined. If the mixture is too thick, add a teaspoon of water at a time until you reach your desired consistency. Set aside.

Recipe View Prepare the bacon: Place bacon strips in a large skillet over medium-high heat. (10 minutes) Cook, turning occasionally, until the bacon is evenly browned and crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble or finely chop the bacon. Reserve 1 tablespoon of bacon fat from the skillet.

Recipe View Create the puff dough: In the same skillet, combine water, butter, reserved bacon fat, and salt. (5 minutes) Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium and add the flour all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the skillet, about 2-3 minutes.

Recipe View Cool and combine: Remove the skillet from the heat and transfer the dough to a mixing bowl. (5 minutes) Let the dough cool for about 5 minutes.

Recipe View Incorporate eggs and fillings: Once the dough is slightly cooled, whisk in one egg at a time. The mixture may appear to separate initially, but continue whisking until it comes back together before adding the second egg. Scrape down the sides of the bowl. Add the diced jalapeño, crumbled bacon, shredded cheddar cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula until all ingredients are evenly distributed throughout the dough.

Recipe View Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour, to allow it to cool completely. (30 minutes)

Recipe View Fry the puffs: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).

Recipe View Shape and fry: Using a small scoop or spoon, drop rounds of dough into the hot oil. (4 minutes) Fry in batches, being careful not to overcrowd the fryer, until the puffs are golden brown and cooked through, about 3-4 minutes per batch. Transfer the fried puffs to a wire rack to drain excess oil.

Recipe View Serve: Serve the bacon jalapeño popper puffs warm with the prepared cream cheese dipping sauce. Garnish with a sprinkle of fresh green onions, if desired.