JALAPENO POPPER MINI BISCUITS
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.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 10 servings (3 to 4 biscuits per person)
Number Of Ingredients 7
Steps:
- 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.
SPICY BISCUIT POPPERS
Enjoy these warm biscuit poppers made using Original Bisquick® mix that are ready in 35 minutes - perfect to serve a group.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray 9-inch square pan with cooking spray. In medium bowl, stir Bisquick mix, water, onions and chili powder until soft dough forms.
- On surface generously sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape dough into ball; knead 10 times. Roll into 10x10-inch square. Cut 5 rows by 5 rows to make 25 (2-inch) squares.
- Wrap 1 dough square around 1 cheese cube; roll into ball. Place in pan. Repeat with remaining dough and cheese cubes, placing 5 balls in each row. Brush butter over top.
- Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. Serve warm.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 270 mg, Sugar 1 g, TransFat 0 g
MOZZARELLA JALAPENO POPPER BISCUITS
Serve these jalapeno popper biscuits as an appetizer or a side dish. They're so good! They taste like crescent rolls with a creamy and spicy middle. Adjust the amount of jalapenos added to the filling based on your taste buds. They'd make a great game day appetizer that you can make in no time. But, they'd also be good dipped...
Provided by wendy cook
Categories Biscuits
Time 25m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375. Take your rolling pin and roll out each biscuit flat.
- 2. In a small bowl, combine cut-up cubed cream cheese with 1/2 can of jalapenos. You can add more if you would like more of a kick.
- 3. Take a fork and mix in sugar.
- 4. Make sure you get it all mixed in evenly spread throughout the cream cheese.
- 5. Spread cream cheese mixture over the biscuit.
- 6. Add mozzarella cheese.
- 7. Roll biscuit. Pinch ends to close.
- 8. Place biscuits on two cookie sheets. Cook until golden brown, about 13 to 15 minutes.
SPICY BACON JALAPEñO POPPERS
At 40 calories a pop(per!), this is the appetizer recipe you need for your next get-together. Filled with bacon and cream cheese, and spicy, too, these bite-sized creations will be a hit at any party.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Place chile halves, cut sides up, on cookie sheet.
- In small bowl, mix cream cheese spread, pepper Jack cheese, onions, bacon and salt. Divide mixture evenly among chile halves, spreading filling out level with sides of chile.
- Bake 30 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
SPICY CHICKPEA POPPERS
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Provided by Mandy Lee
Categories HarperCollins Chickpea Vegetarian Appetizer Chile Pepper Coriander Buttermilk Garlic Basil Soy Free Tree Nut Free Peanut Free
Yield Makes 4 snack servings
Number Of Ingredients 29
Steps:
- Garlic confit sauce:
- Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
- In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
- DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
- Spice mix and crispy chickpeas:
- Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
- In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
- Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
- In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
- Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
- Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
- Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.
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