Jalapeno Popper Mini Biscuits

The recipe Jalapeno Popper Mini Biscuits can be made in about 20 minutes. This side dish has 262 calories, 7g of protein, and 15g of fat per serving. For 61 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of kosher salt, shredded mozzarella, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. 109 people have made this recipe and would make it again. It is brought to you by Foodnetwork. With a spoonacular score of 45%, this dish is pretty good. Users who liked this recipe also liked Mini Jalapeno Popper Cheese Ball Bites, Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, and Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes).

Servings: 10

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:

1. Watch how to make this recipe.

2. Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.

3. 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).

4. 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.

5. Switch the oven from broil to bake, and preheat to 400 degrees F.

6. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.

7. 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.

8. 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).

9. Brush any exposed biscuit with the remaining beaten egg.

10. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes.

11. Garnish each with a piece of reserved jalapeno.

Nutrition Information:

covered percent of daily need