Jalapeno Popper Mini Biscuits Recipes

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JALAPEñO POPPER BITES RECIPE BY TASTY



Jalapeño Popper Bites Recipe by Tasty image

Here's what you need: panko breadcrumbs, shredded cheddar cheese, large eggs, kosher salt, black pepper, nonstick cooking spray, cream cheese, bacon, jalapeñoes

Provided by Betsy Carter

Categories     Appetizers

Time 30m

Yield 12 servings

Number Of Ingredients 9

2 cups panko breadcrumbs
2 cups shredded cheddar cheese, plus more for topping
2 large eggs
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
nonstick cooking spray, for greasing
10 oz cream cheese
4 strips bacon, cooked and chopped
4 jalapeñoes, seeded, diced, plus 24 sliced for topping

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!

Nutrition Facts : Calories 297 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 0 grams, Protein 13 grams, Sugar 2 grams

BEST EVER JALAPENO POPPERS



Best Ever Jalapeno Poppers image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

MOZZARELLA JALAPENO POPPER BISCUITS



Mozzarella Jalapeno Popper Biscuits image

Serve these jalapeno popper biscuits as an appetizer or a side dish. They're so good! They taste like crescent rolls with a creamy and spicy middle. Adjust the amount of jalapenos added to the filling based on your taste buds. They'd make a great game day appetizer that you can make in no time. But, they'd also be good dipped...

Provided by wendy cook

Categories     Biscuits

Time 25m

Number Of Ingredients 5

Grand's Biscuits (I used 2 tubes) made 16
1/2 can(s) diced jalapeno, 4 oz can
1 Tbsp sugar
3 1/2 c shredded mozzarella cheese
1 pkg cream cheese, 8 oz

Steps:

  • 1. Heat oven to 375. Take your rolling pin and roll out each biscuit flat.
  • 2. In a small bowl, combine cut-up cubed cream cheese with 1/2 can of jalapenos. You can add more if you would like more of a kick.
  • 3. Take a fork and mix in sugar.
  • 4. Make sure you get it all mixed in evenly spread throughout the cream cheese.
  • 5. Spread cream cheese mixture over the biscuit.
  • 6. Add mozzarella cheese.
  • 7. Roll biscuit. Pinch ends to close.
  • 8. Place biscuits on two cookie sheets. Cook until golden brown, about 13 to 15 minutes.

JALAPENO POPPER MINI BISCUITS



Jalapeno Popper Mini Biscuits image

It's hard to hold back with these spicy little poppers around. Store-bought biscuit dough makes easy little appetizers, stuffed with our cheesy jalapeno filling.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 8 to 10 servings (3 to 4 biscuits per person)

Number Of Ingredients 7

5 jalapeno peppers
1/2 teaspoon vegetable oil
1 large egg
4 ounces cream cheese, at room temperature
1 cup shredded mozzarella (about 5 ounces)
Kosher salt
One 16.3-ounce tube store-bought biscuit dough

Steps:

  • Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.
  • Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive). Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps). Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside. Finely chop the rest of the peppers, and transfer to a medium bowl.
  • Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.
  • Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.
  • Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount). Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved jalapeno.

JALAPENO POPPER-STUFFED CHICKEN



Jalapeno Popper-Stuffed Chicken image

A jalapeno popper (with a smear of cream cheese) turns a chicken cutlet into a crunchy, creamy and spicy roll-up. Serve with a side of ranch dressing to complete the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 frozen jalapeno poppers
4 thin chicken cutlets, 1/8-inch thick (about 4 ounces each; pounded if needed)
Kosher salt and freshly ground pepper
4 ounces cream cheese, at room temperature
1/3 cup all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
2 tablespoons olive oil

Steps:

  • Cook the jalapeno poppers according to package directions. Set aside to cool.
  • Position a rack in the upper third of the oven and preheat to 400 degrees F. Set a baking rack into a rimmed baking sheet.
  • Sprinkle the cutlets with salt and pepper. Put smooth side-down on a work surface with the short ends parallel to the edge of the countertop. Spread a fourth of the cream cheese over a cutlet, leaving about a 1/4-inch border. Lay a jalapeno popper across the short end closest to you and roll up to enclose the popper. Secure with a 6-inch wooden skewer. Sprinkle the cutlet with salt and pepper. Repeat with the remaining cutlets, cream cheese and poppers.
  • Put the flour in a shallow dish. Beat the egg until very loose in a second shallow dish. Put the breadcrumbs in a third shallow dish.
  • Coat the chicken roll-ups in the flour and the dip in the egg, letting any excess drip off. Then fully coat in the breadcrumbs. Transfer to a plate.
  • Heat the oil in a large nonstick skillet over medium-high heat. Place the roll-ups in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to the rack on the prepared baking sheet. Bake until cooked through, about 15 minutes.
  • Remove the skewers from the chicken, cut each roll-up in half and serve.

MINI JALAPENO POPPER CORN MUFFINS



Mini Jalapeno Popper Corn Muffins image

Mini Jalapeno Popper Corn Muffins- these bite-sized corn muffins are both sweet and spicy with a cream cheese middle. So easy to make with a box of Jiffy Corn Muffin Mix. Only take 12-15 minutes to bake.

Provided by Christin Mahrlig

Categories     Breads     Muffins

Number Of Ingredients 6

2 jalapenos
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 large egg
1/3 cup whole milk
3 ounces cream cheese, (cut into 18 cubes)
1/2 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 400 degrees. Spray and mini muffin tin with cooking spray. (This recipe makes about 18 mini muffins.)
  • Finely dice 1 jalapeno and slice the other jalapeno.
  • In a medium bowl, stir together muffin mix, diced jalapeno, egg, and milk.
  • Divide the batter evenly between the muffin cups. Push a cube of cream cheese into the center of each one.
  • Place a little shredded cheddar cheese on top of each one and then top with a jalapeno slice.
  • Bake for 12 to 15 minutes. Let cool a few minutes and then run a knife around the edge of each muffin to loosen and remove from the tin.

Nutrition Facts : Calories 92 kcal, ServingSize 1 serving

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