Jalapeno Popper Hash Brown Bites Recipes

ONE PAN BEST DAMN JALAPENO POPPER HASH BROWN CASSEROLE RECIPE

Steps:

• In a 10.5-inch iron skillet, cook bacon until crisp. Remove bacon and drain. Reserve grease.
• Add onion and jalapeno to pan with bacon grease and cook 4 to 5 minutes on medium heat until onion is translucent. Add garlic and cook one minute longer.
• Turn the heat to medium-low and add cream cheese. Stir until cream cheese melts.
• Stir in heavy whipping cream (or milk), salt, pepper, hash browns, and 1/2 of the cheese. Stir to combine. Top with remaining cheese.
• Bake in 350 degree oven for 20 to 25 minutes or until hot and bubbly and cheese is melted.

JALAPENO POPPER HASH BROWN BITES

Steps:

• Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray. Set aside.
• Pour hash browns in a large bowl. Set aside to allow them to thaw a little.
• Using kitchen shears cut bacon into small pieces. Cook bacon in skillet until done.
• Mix cream cheese, sour cream, egg, and salt together. Add jalapenos.
• Mix jalapeno mixture, bacon and hash browns together.
• Using a medium scoop (about 2 Tbsp), scoop mixture and form balls. Place in mini muffin pan.
• Bake for 30 - 35 minutes until golden brown.
• Allow to cool slightly.
• Enjoy.

JALAPENO POPPER HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl, combine the sour cream, soup, 2 cups cheese, butter, chopped jalapenos, salt, and pepper with the potatoes.
• Transfer to a 13x9 baking dish sprayed with cooking spray. Cover dish with foil. Bake for 1 hour.
• Remove casserole from the oven. Top with the remaining cheese and jalapeno slices. Cover with foil, return to the oven, and cook for another 20 minutes or until potatoes are soft.
• Remove from the oven and top with bacon and chopped chives.

JALAPENO POPPER HASH BROWN BITES

Steps:

• Preheat oven to 425F. Grease a mini-muffin tin and set aside.
• In a large bowl mix together hash browns, cheddar, 1/4 cup parmesan, olive oil, salt, and pepper.
• Add about 1 tbsp to each muffin cup. Use your fingers to form into little cups by pressing mixture to sides.
• Bake until cups start turning golden brown, about 10 minutes.
• Sautee turkey over medium heat until no longer pink.
• Add spices (chives, onion powder, dill, salt, pepper), cream cheese, jalapeno, and 1 cup shredded parmesan. Stir until well combined and remove from heat.
• Scoop about 1-2 tbsp of filling into each muffin cup, evenly distributing.
• Bake again until filling starts turning golden brown, about 20 minutes. Let cool before removing from tray. Top with any extra jalapeno pieces.

JALAPEñO POPPER BITES RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

JALAPENO HASHBROWN POPPERS RECIPE - (4.3/5)

Steps:

• Mix the thawed hashbrowns and melted butter, being sure the potatoes are evenly coated. Press 1½ to 2 Tablespoons of the hashbrown mixture into the bottom and up the sides of the cups of a mini-muffin tin. (The mixture should make about 30 "cups".) Bake the cups in a 425 degree oven for 25-30 minutes. Top edges will be brown and crispy. Remove them from the oven and turn the oven down to 350 degrees. While the hashbrown cups are baking, mix up the jalapeno popper filling. Place the softened cream cheese, sour cream, jalapeno, onion bacon and cheddar in a medium mixing bowl. (The jalapeno I used was extremely large, so I only used half. I also used all the veins and seeds, since we like things spicy. Adjust the "heat" in your appetizers by adjusting the amount of jalapeno you use and how many of the seeds and veins you mince into your ingredients. Please use caution and wear gloves when working with hot peppers to prevent contact with your skin. Wash your hands thoroughly when you're finished chopping them.) Stir vigorously to be sure all ingredients are evenly combined. I used my cookie scoop, leveled off, to add filling to the pre-baked hashbrown cups. One, to one-and-a-half Tablespoons is about the right amount. Fill the shells all the way to the top or just slightly over the top. Bake at 350 degrees for 15 minutes. Remove from the oven and allow to cool in the muffin tin, on a wire rack, for at least 10 minutes before trying to remove the poppers. I used a butter knife to slide around the edges of each cup to be sure it was loosened from the pan. Then I lifted them out, onto a plate that I had covered with a paper towel. The towel absorbed any excess butter. Serve while still warm. To serve, arrange the poppers on a tray and garnish each with a tiny swirl of sour cream and a fresh parsley leaf.

JALAPENO POPPER BITES (DELICIOUS!)

Steps:

• In a bowl, combine Cream Cheese, Cheddar and Mayo. Mix well and Set Aside.
• In a second bowl, combine bread crumbs and all seasonings (ingredients 3-8) Set Aside.
• In a third bowl, beat eggs. Set Aside.
• Cut end off each Jalapeño and slice into 1/4 inch thick round slices. (I keep the tips, not the ends, and make tiny versions of the bites but u can toss em also if u like.).
• Top each Jalapeño slice with a lump of cream cheese mixture, form the mixture and the slice into the shape of a gum drop or a short cylinder with the jalapeño being the bottom of it. The smoother the shape the prettier they turn out.
• *You can use as much of the filling as you like,.
• I usually do about 1/4 - 1/2 inch thick depending on the width of the jalapeño slice.
• Dip each popper in eggs, then in breadcrumbs, make sure to cover very well in breadcrumbs and if you need to, double dip. ( if u get a lot of egg on it the first time u should not need to double dip.).
• Dry for 10 Mins before frying.
• Heat the oil in a frying pan to med/low, I do 4 on my stove and it's perfect, make sure there is enough to reach the top of your popper bites, you can not flip they or the filling comes out the top.
• Once the oil is up to heat, place prepared poppers in oil, jalapeño side down!
• Fry for 3-5 mins or until golden brown. If cream cheese comes out the top make sure to watch and remove that one ASAP so u don't lose filling.
• Place on paper towel to cool. Serve:.
• YUM =).