Friday, January 17, 2020

Jalapeño Popper Stuffed Biscuits Recipe


Talk about an indulgent comfort food! These Jalapeno Popper Stuffed Biscuits have everything I love: the heat of fresh jalapeno peppers, creamy cream cheese, the hint of sharp cheddar cheese, and crispy bacon bits, all enveloped in a flaky golden biscuit. Yum!

Perfect for game day or movie night, these are quick to make, the recipe only calls for a few simple ingredients, and your family and friends will love them. I promise! If you're lucky to have any leftovers the next day, reheat them in the toaster oven for breakfast.

Instead of mixing the bacon into the filling, I like to use it as a topping before I pop them into the oven - this prevents the bacon from getting soft and gives you that crispy texture that just makes them perfect. 

Scroll down for recipe!



Mix up the filling


Cook and drain the bacon


Flatten the biscuits to create rounds


Place a dollop of filling in the center of each biscuit round


Fold up the edges of the biscuit and pinch to create a blossom


Place them on a cookie sheet


Top each one with the bacon pieces


Bake until golden brown


Ingredients
For this easy recipe you will need:
1/4 to 1/2 cup chopped fresh jalapeno peppers (more seeds = more heat)
1 8-oz. package cream cheese, softened
3/4 cup shredded cheddar cheese
1 package of refrigerator biscuits (8 biscuits)
1/2 pound bacon, crisped and broken into bits

Directions:

Fry the bacon until crispy and then drain on paper towels. Once the bacon cools, break into small pieces and set aside.

Next prepare the filling by mixing one package of cream cheese in an electric mixer until soft. Stir in 3/4 cup of shredded cheddar cheese and between 1/4 to 1/2 cup of diced fresh jalapeno peppers. If you like it mild, use only 1/4 cup of diced peppers and remove most of the seeds. If you like it hot, leave in a bit more seeds and use 1/2 cup of diced peppers. Remember, the heat comes from the pepper's seeds, so you can adjust the heat of your mixture by removing some seeds or adding more seeds.

Use a rolling pin to flatten out each biscuit into a flat circle shape. 

Place a large dollop of filling (I used about 3 big Tablespoons of filling in each one) in the center of each biscuit round, and then bring up the sides of each biscuit, pinching to gather around the edges to create a bowl-shaped dumpling with an open top. 


Place each shaped and filled biscuit on a lightly greased baking sheet.

Top the opening of each biscuit with bacon pieces.

Bake in a 350 degree preheated oven 14 to 18 minutes or until the edges of the biscuits are golden brown. 






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Try them and let me know what you think!


Have a great week!
Laura

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Article copyright ©Laura Beth Love 2020 and may not be republished in print or other media without express written permission from the author. For any link corrections please leave correct info in comment area.

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