Jalapeno Popper Quiche Recipes

JALAPENO POPPER QUICHE

Steps:

• Prehat oven to 400 degrees F.
• Thaw the frozen crust for 10 minutes. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes.
• Remove the crust and reduce the oven temperature to 350 degrees.
• While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
• Sprinkle over the cream cheese the diced jalapenos (the rounds are for garnish later on).
• Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling.
• Beat the eggs together in a bowl.
• Add the hot cream mixture to the eggs, whisking constantly to combine. Add the paprika, salt and bacon.
• Pour into the crust and bake for 30 minutes.
• Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 12 - 15 minutes.
• Cool slightly before serving.

JALAPENO POPPER CUPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
• Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

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!

CHEESY JALAPEñO POPPER PASTA SKILLET

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl; wipe out skillet.
• Heat same skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels.
• Add beef to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef to skillet.
• Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until thickened.
• Remove from heat; stir in cream cheese until melted. Top with bread crumbs, bacon, jalapeños and green onions.