Jalapeno Popper Cups Ii Recipes

Steps:

• Heat oven to 375°F.
• Separate each biscuit into 2 round layers (should have 10 whole biscuits, making 20 rounds after separating).
• Press each round into bottom and up sides of 20 ungreased mini muffin cups.
• In a small bowl, mix remaining ingredients except jalapeno slices.
• Divide cheese mixture between biscuit cups (heaping teaspoon each) and top each with one jalapeno slice.
• Bake 13-19 minutes or until edges are golden brown.
• Remove from pan to serving platter and let stand 5 minutes. Serve warm.

Steps:

• Preheat the broiler.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat and place in a small airtight container.
• In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
• Remove jalapenos from container. Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs.
• In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.

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.

Steps:

• Preheat oven to 350 degrees.
• 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 15-20 minutes. Serve warm.

Steps:

• Preheat the oven to 350°F (180°C).
• Place a sheet of phyllo dough on a clean, flat surface and brush with melted butter. Place another sheet of phyllo on top of the buttered sheet and brush with more butter. Repeat with another sheet of phyllo, then stack a final sheet of phyllo on top and press to flatten. Repeat with the remaining 4 sheets of phyllo and melted butter.
• Using a 4-inch round cutter, cut 6 circles from each layered phyllo square for a total of 12 rounds. Press each round into a cavity of a 12-cup muffin tin.
• Par-bake the phyllo cups until beginning to turn golden brown, about 5 minutes.
• In a medium bowl, combine the Cabot Habanero Cheese, Cabot Seriously Sharp Cheddar Cheese, cream cheese, garlic, salt, scallion whites, and the jalapeños. Mix well.
• Evenly distribute the filling between the phyllo cups, about 1 heaping tablespoon per cup.
• Bake until the cheese is melted and bubbly, about 10 minutes. Remove from the oven and let the cups cool slightly, about 2 minutes.
• Garnish with the scallion greens, then serve.
• Enjoy!

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.

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.