I was hit with some inspiration yesterday, and I have to blame my friend Thea (who, for those of you that don’t know, is the founder and creative brain behind, and is nice enough to let me write for the awesome publication Dirt Road Daughters). After my time in New Mexico, while eating excellent New Mexican cuisine, I have found myself seriously still in green chile withdrawal. While I was in NM, Thea made these amazing Green Chile Poppers. As I haven’t been to the store in weeks, I had to improvise based on what I had, since I couldn’t re-create her recipe. I always have canned green chiles, cream cheese, shredded cheese and bacon in my house, as well as croissants, so I whipped up something yummy for last night’s end-of-the-barrel-racing-series potluck. As an aside, Thea thinks I should release a South Dakota Cowgirl, Cookbook! Good idea, No?
Too many people wanted the recipe. So, here goes. They’re so simple it’s really not funny.
4 pre-made, refrigerated rolls of croissants
2 8oz packages of cream cheese
8 cooked, chopped slices of bacon
7 oz of green chiles
1 cup shredded cheddar or marble jack cheese
Soften the cream cheese by heating it in the microwave at 30 second intervals.
Stir in the bacon, green chiles, and cheddar cheese.
Scoop out a tablespoon or so of the mixture onto the long side of the croissant, roll it over, and pull the sides up as you go.
Repeat until you’re out of croissants or filling or both, preferably.
Cook in a 375 degree oven until golden.
Serve warm or at room temperature. It doesn’t matter. They’re just good. There won’t be leftovers.
I’d love to hear from you if you decide to cook some of these! And again a big Hug and Thank you to Thea for inspiring me. I love my Dirt Road Sister!
Happy Trails and Happy Friday!