FIREMAN BOBS SPICY PORK SKIN ANAHEIM CHILE POPPERS

Fireman Bobs Spicy Pork Skin Anaheim Chile Poppers image

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 15

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24 ounce(s) cream cheese, softened
12 slice(s) hickory smoked bacon - cut in half
2 cup(s) finely shredded sharp cheddar cheese
2 cup(s) chopped green onions
12 large anaheim chiles, cut in half, seeded
2 cup(s) finely shredded parmesan cheese
2 tablespoon(s) crushed red pepper flakes
1 cup(s) chopped fresh cilantro
3 cup(s) pork skins, crushed - your choice of flavors
6 - jumbo eggs, well beaten
3 tablespoon(s) extra virgin olive oil
3 cup(s) sour cream
2 cup(s) enjoy !!! enjoy !!! enjoy !!!
- course sea salt
2 cup(s) tomatoes - diced fine

Steps:

In small bowl stir together the cream cheese, Cheddar cheese, green onions, and red pepper flakes and mix well.
Fill each anaheim chiles pepper with the filling. ( This is best done with a " Piping " Bag )
Wrap each anaheim pepper popper with a slice of bacon, use tooth pick to secure.
In a small bowl stir together the Parmesan, cilantro, crushed pork skins.
Dip each bacon wrapped anaheim chiles pepper popper in the beaten egg and then roll in the crushed pork skins mixture to coat well.
Repeat by dipping once again into the beaten eggs and then rolling in the pork skins mixture for second time.
Place the filled and coated anaheim pepper popper on a wire rack to air dry for about 12 minutes.
In a Large skillet or Large Baking dish, with the Extra Virgin Olive Oil, place poppers cream cheese mixture up.
Place a dollop of sour cream on each anaheim pepper popper.
Sprinkle diced tomatoes on top.
Sprinkle generously with the Course Sea Salt. Bake at 275 degrees for 40 minutes.
NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!!
Serve with extra sour cream on the side.
Refrigerate if You have leftovers, BUT!!! I doubt it! LOL!!!!!
Enjoy !!! Enjoy !!! Enjoy !!!