Crescent Jalapeno Poppers Recipe Cream Cheese

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CRESCENT JALAPEñO POPPERS



Crescent Jalapeño Poppers image

This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast with prepared crescent dough.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 40m

Yield 16

Number Of Ingredients 5

4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin® cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2 cup pineapple or fruit salsa, if desired

Steps:

  • Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
  • On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 220 mg, Sugar 1 g, TransFat 1 g

CRESCENT JALAPENO POPPERS



Crescent Jalapeno Poppers image

Make and share this Crescent Jalapeno Poppers recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 40m

Yield 16 serving(s)

Number Of Ingredients 5

4 jalapeno chiles (about 3 inches long)
1/3 cup boursin spreadable cheese with garlic and herbs (from 5.2 ounce container)
8 slices packaged pre-cooked shortcut bacon (from 2.2 ounce package, halved)
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup pineapple salsa (optional) or 1/2 cup fruit salsa (optional)

Steps:

  • Heat oven to 375 degrees F.
  • Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces.
  • Remove and discard seeds.
  • Spoon about 1 teaspoon cheese into each chile quarter.
  • Wrap half slice of bacon around each.
  • On cutting board, unroll dough; separate dough into 8 triangles.
  • From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
  • Place chile, cheese side down, on dough triangle.
  • Fold 1 point of triangle over filling; fold 2 remaining points over first point.
  • Place on ungreased cookie sheet.
  • Bake 12-15 minutes or until golden brown.
  • Immediately remove from cookie sheet.
  • Serve with salsa, if desired.

BEST EVER JALAPENO POPPERS



Best Ever Jalapeno Poppers image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

BAKED CREAM CHEESE JALAPENO POPPERS



Baked Cream Cheese Jalapeno Poppers image

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Provided by SANDYBREIT

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 35m

Yield 12

Number Of Ingredients 5

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  • Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
  • Bake until the peppers are just tender, 20 to 30 minutes.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g

SWADDLED JALAPENO PEPPERS



Swaddled Jalapeno Peppers image

Cream cheese stuffed jalepenos wrapped in crescent rolls and rolled in Parmesan cheese. A 2004 Pillsbury Bake Off winner.

Provided by Lorac

Categories     Cheese

Time 45m

Yield 16 appetizers

Number Of Ingredients 8

4 ounces cream cheese, softened
1 teaspoon lime zest
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 whole fresh jalapeno chilies, halved and seeded
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup butter or 1/4 cup margarine, melted
4 ounces fresh parmesan cheese, grated (1 cup)

Steps:

  • Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
  • Combine cream cheese, lime peel, cilantro and lime juice.
  • Unroll dough on cutting board and separate into 8 triangles.
  • From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
  • Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
  • Fold triangle sides over the jalepeno and pinch to seal.
  • Fold triangle top over end of the pepper and pinch to seal.
  • Place melted butter and Parmesan in separate shallow dishes.
  • Dip dough wrapped peppers in butter then roll in Parmesan.
  • Place on cookie sheet and bake 10-15 minutes or until golden brown.

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