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Jalapeno Popper Mini Biscuits

Jalapeno Popper Mini Biscuits
PREP TIME
5 min
COOK TIME
15 min
YIELDS
8 - 10 servings

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.

Click here to watch how to make this recipe.

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Ingredients

5
jalapeno peppers
½
tsp vegetable oil
1
large egg
4
oz cream cheese, at room temperature
1
cup shredded mozzarella (about 5 oz)
Kosher salt
1
(16.3-oz) tube store-bought biscuit dough
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Directions

Notes

Makes 3 to 4 biscuits per person.

Step 1

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

Step 2

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.

Step 3

Switch the oven from broil to bake, and preheat to 400ºF. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.

Step 4

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.

Step 5

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.

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