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
JALAPEñO-POTATO CHOWDER
Dinner ready in 35 minutes! Enjoy this spicy jalapeño, corn and potato chowder topped with Swiss cheese - a hearty soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
- Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 11 g, TransFat 1/2 g
JALAPENO POPPER POTATOES
What happens when you combine Jalapeno Poppers with Potato Skins? You get these amazingly good Jalapeno Popper Potatoes, the perfect side dish for any occasion.
Provided by Jessica Fisher
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
- In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
- In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
- Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
- Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.
Nutrition Facts : Calories 368 kcal, Carbohydrate 39 g, Protein 13 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 294 mg, Fiber 4 g, Sugar 4 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
JALAPEñO POPPER TWICE-BAKED POTATOES
Twice-baked potatoes get a little flavor pow with chopped jalapeño peppers and bacon.
Provided by By Cheri Liefeld
Categories Side Dish
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
- Bake 1 hour or until tender when pierced with fork. Cool slightly.
- When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
- Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
- Bake 20 minutes or until cheese is melted and potatoes are hot.
Nutrition Facts : ServingSize 1 Serving
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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