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:

1 16.3-ounce tube store-bought biscuit dough

4 ounces cream cheese, at room temperature

1 large egg

5 jalapeno peppers

Kosher salt

1 cup shredded mozzarella (about 5 ounces)

1/2 teaspoon vegetable oil

Equipment:

baking sheet

broiler

aluminum foil

oven

bowl

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:

Quickview
260k Calories
7g Protein
15g Total Fat
23g Carbs
4% Health Score
Limit These
Calories
260k
13%

Fat
15g
24%

  Saturated Fat
5g
35%

Carbohydrates
23g
8%

  Sugar
2g
3%

Cholesterol
42mg
14%

Sodium
761mg
33%

Get Enough Of These
Protein
7g
15%

Phosphorus
272mg
27%

Selenium
12µg
18%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Calcium
109mg
11%

Vitamin C
8mg
10%

Manganese
0.2mg
10%

Folate
38µg
10%

Iron
1mg
10%

Vitamin B3
1mg
8%

Vitamin B12
0.46µg
8%

Vitamin A
351IU
7%

Vitamin E
0.98mg
7%

Zinc
0.77mg
5%

Potassium
154mg
4%

Vitamin K
3µg
4%

Vitamin B6
0.07mg
3%

Magnesium
13mg
3%

Vitamin B5
0.32mg
3%

Fiber
0.8g
3%

Copper
0.05mg
2%

Vitamin D
0.22µg
2%

covered percent of daily need
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