Deconstructed Jalapeno Poppers Balls Recipes

JALAPEñO POPPER BITES RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

DECONSTRUCTED JALAPENO POPPERS BALLS

Steps:

• Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
• Refrigerate at least 30 minutes to an hour.
• Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
• Beat the two eggs in a shallow bowl.
• Dip each coated ball into the egg and then roll again in the breadcrumbs.
• Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
• Refrigerate the finished balls for at least another hour, up to overnight.
• Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
• They hold up best if you let them sit for a couple minutes before eating.