JALAPEñO POTATO POPPERS
Spicy jalapeno poppers are stuffed with bacon and cheesy potatoes - yum.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 40m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
- Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
- Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon heaping tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
- Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Popper, Sodium 210 mg, Sugar 0 g, TransFat 0 g
CHEESY JALAPENO POPPER POTATOES
The best side dish with a bit of spice!
Provided by krystal
Categories Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees and prepare a 9x13 baking dish by spraying with nonstick cooking spray.
- In a large bowl, combine the frozen potatoes, diced jalapeno, salt, pepper, paprika, evaporated milk, cream cheese, cheddar cheese, and pepper jack cheese.
- Spread the potato mixture in the casserole dish and top with chopped bacon.
- Combine the melted butter and bread crumbs and sprinkle over the top of the casserole.
- Bake the casserole in the preheated oven for 30 minutes, until the bread crumbs are toasted and the sauce is bubbling. Allow the casserole to rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 537 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 918 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHEESY JALAPENO POTATO POPPERS
Use the leftover mashed potatoes to make these crunchy, creamy, utterly Golden-Brown-and-Delicious morsels of comfort food. That is the power of the potato, friends.
Provided by Rebecca Lindamood
Time 20m
Number Of Ingredients 8
Steps:
- Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
- Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
- Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.
Nutrition Facts : Calories 370 kcal, Carbohydrate 61 g, Protein 13 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 200 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
JALAPENO POPPER AND POTATO CHOWDER
A spicy twist to classic potato chowder.
Provided by Deb K
Categories Chowder
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
- Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
- Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
- Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.
Nutrition Facts : Calories 700.1 calories, Carbohydrate 58.8 g, Cholesterol 130.8 mg, Fat 42.6 g, Fiber 7.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 2204.1 mg, Sugar 6.4 g
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