Jalapeño Popper Bites
I usually reserve this snack for Super Bowl Sunday because of their addicting nature, but I am making an exception for today. Similar to the everything bagel bites I make, these jalapeño popper bites combine flaky, buttery store-bought biscuits with creamy melty cheese and the bonus of spicy flavorful peppers.
This snack is easier to make than traditional jalaeño poppers but pack even more flavor. I combine three types of peppers, fresh jalapeño, canned green chilies, and pickled jalapeños which gives you layers of peppery flavor and heat. The fresh jalapeño adds that fresh pepper taste and green chilies give a mild heat and even more pepper flavor, the pickled jalapeños pack more heat and add the delicious briny flavor.
Combine the peppers with cream cheese and cheddar cheese for a creamy melty filling, add a little garlic and salt and you're ready to fill your poppers. Divide each biscuit in half leaving you with 16 rounds (instead of the 8 for making biscuits). Flatten each round out to make it slightly larger and add about a tablespoon of the filling to the center. Wrap the edges of the dough around the filling, pinch to close and roll into a ball. Continue with the remaining rounds, placing them in a baking dish (I used an 8x8 pan but have also used a round pie dish before) and garnishing each ball with a thin slice of jalapeño.
These bake in a 350 degree oven for about 35 minutes until they are golden brown and so delicious. Let them cool slighting before digging in because the melty cheese will be very hot. These are a perfect appetizer for any gathering and are a crowd pleasing alternative to traditional jalapeno poppers.
Jalapeño Popper Bites
Ingredients
- 1 package canned biscuits
- 8 oz. package cream cheese
- 1 jalapeño, deseeded and finely chopped (about 3 tablespoons)
- 1- 4oz can of green chilies
- 2 heaping tablespoons pickled jalapeños, chopped
- 1/2 cup shredded cheddar cheese
- 1 clove garlic, minced
- pinch of salt
- Optional: Jalapeño thinly sliced for garnish
Instructions
- COMINE: In a bowl, mix together the cream cheese, fresh jalapeño, can of green chilies, pickled jalapeños, garlic, cheddar cheese and a pinch of salt.
- ASSEMBLE: Open the biscuits and split each biscuit into two rounds (so there will be 16 rounds instead of 8). Flatten out a bit with your hands and add about a tablespoon of the cream cheese mixture to the middle. Fold the biscuit dough around the mixture, seal the edges together and roll to make into a ball shape. Continue with the remaining biscuits. Add optional garnish os jalapeño slice onto each ball.
- BAKE: Bake the biscuits at 350 for 35 minutes until they are golden brown and cooked through. Allow to cool a bit before biting into, the melty cheese will be very hot!