That SJ has done it again. Seriously, you guys, if you aren’t friends with this woman, seek her out immediately and make her your new BFF. Not only is she the sort of “sure we can do that,” “up for anything,” “make it happen” kind of person I love to be around, but she is CLEVER. So when I say, “Let’s make 200 cinnamon rolls for an event,” she says “Okay, I know a guy who can sell us pans with lids for easy transport.” Or when I say, “I love poppers,” she comes up with a new and amazing way to make them even in the dead of this bitter winter when ain’t nobody going outside to use a grill or smoker.

We talked a bit about poppers and she and I and my husband all share an intense and passionate love for jalapenos. The next thing I knew SJ was showing up at my house on New Year’s Eve with these little popper bites that were almost too cute to eat, except of course, we did – eat them, that is.

Basically, she shoved pie crust into mini muffin tins and filled them with all the ingredients for a popper. Oh duh, and why didn’t I ever think of that??

And then we talked about them again and decided that we could do her “Texas Roadhouse” poppers the same way. Her Roadhouse poppers are jalapenos that are stuffed with a cheddar/cream cheese mixture but also include smoked brisket. Uh, yes.

SJ’s Super Super Texas Roadhouse Popper Bites
1 recipe your favorite pie crust (or just buy the Pillsbury stuff in the refrigerated section)
2 cups leftover shredded brisket (you could put sausage or pulled pork or bacon or whatever you like in there, really)
2 blocks cream cheese
1 cup shredded cheddar
2 teaspoons salt
2 teaspoons cumin
6-8 jalapenos, diced

Preheat your oven to 300 degrees.

Roll out your pie crust and use a pint glass to cut circles in it. Pop the circles into a mini muffin tin and press them in with your fingers.

Into each crust cup, put a heaping tablespoon of chopped jalapeno and a heaping tablespoon of brisket.

Mix together the cream cheese, cheddar, cumin and salt. Top each cup with a heaping tablespoon of the cheese mixture, and bake for 10 or 15 minutes, until browned and bubbly.

Once you get your system going, this goes really quickly and isn’t nearly as time-consuming as you may think. At least, that is what SJ says, but she’s crazy and can make 100 popper bites while balancing a baby on her hip and digging a hole for the dead critter that appeared in my back yard all at the same time. So maybe don’t take her word for it.

But try this anyway. Even if it takes some time, it’s totally worth it. Amazing, really.

You’re welcome.