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.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 8 to 10 servings (3 to 4 biscuits per person) |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 8 to 10 servings (3 to 4 biscuits per person) |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 218 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 42 mg |
| Sodium | 421 mg |
| Serving Size | 1 of 10 servings |
| Calories | 218 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 42 mg |
| Sodium | 421 mg |
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