Best 9 Jalapeno Bites Recipes

SPICY JALAPENO BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.

JALAPENO POPPER BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange phyllo shells on a baking sheet.
• Combine cream cheese and diced green chiles in a bowl and mix until smooth.
• Fill each phyllo shell with about 1 tablespoon of the cream cheese mixture and top each lightly with shredded Cheddar cheese. Garnish each filled shell with 1 jalapeno slice.
• Bake in the preheated oven until cheese is melted, 5 to 8 minutes.

JALAPENO CHEESE BITES

Steps:

• Preheat oven to 350 degrees. Lightly spray an 8x11 inch baking dish with cooking spray.
• Place cheeses in prepared dish.
• Top with chopped peppers.
• Pour beaten eggs over the cheese and peppers.
• Bake for 30 minutes.
• Cool for a few minutes and cut into squares.

COUNTRY HAM AND CHEDDAR PRETZEL BITES WITH JALAPEñO MUSTARD

Steps:

• Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn't foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.
• Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
• Preheat oven to 400°F with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.
• Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
• Bring water (6 cups) to a boil in a 4-to 5-quart saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.
• Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).
• Meanwhile, stir together mustard, jalapeños, and honey.
• Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.

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 =).

BACON WRAPPED, CREAM CHEESE & JALAPENO STUFFED CHICKEN BITES RECIPE - (4.6/5)

Steps:

• Cut up chicken breasts or tenders into about one inch or inch and a half cubed pieces, Marinate the chicken in whatever you like. Some combination of onion, garlic, soy sauce, salt, pepper, hot sauce, olive oil, and teriyaki sauce is best. The ratios are all to taste. Let the chicken marinate for at least an hour. After chicken has marinated, take one piece and place it at the end of one piece of bacon. On top of the chicken piece, place a jalapeno (or two, depending on their size) and a small dollop (for lack of a better word) of cream cheese. Then start rolling the enitre thing up in the bacon. Try to make it tight, but not tight enough to force the cream cheese to squeeze out. You want the bacon to wrap about two times around the chicken piece. It the bacon piece is too large, just cut off any excess. Put a toothpick(or two) through the the entire thing to hold it together. Each piece should be able to be finished in about two bites. After you have rolled all of your pieces, put them on the grill, turning them with tongs to cook the sides evenly. When the bacon is finished cooking, they are done. Usually about 12-15 mins. per batch depending on how hot your grill is. Plate them and serve.

ADDICTIVE JALAPENO POPPER BITES

Steps:

• Preheat the oven to 350 degrees.
• Cut off the fattiest parts of the bacon and discard. (This is why you need a whole pound. You can leave the fat in but I find it's far more yummy if you just put in the meaty parts.) Dice up the meaty part of the bacon and cook just until chewy, removing the bacon and setting on a paper towel to drain.
• Remove all but about a tablespoon of the bacon fat from the pan and add in diced shallot, cooking until tender.
• Put softened cream cheese, shallot, shredded cheese and bacon into a bowl and combine. You may not need to use all of the bacon but I like mine with LOTS : ).
• Cut the 12 jalapenos in half long ways and use a metal teaspoon to scrape out and discard the membrane and seeds. (If you really like heat you can leave some of the membrane but the seeds get tough and chewy so they need to come out.).
• Fill each of the jalapeno halves with the cream cheese mixture and arrange them on a large foil lined baking tray (something with sides.).
• Place tray in the oven and cook for 15-30mins. Cooking time varies depending on the size of the jalapenos and your oven. If you are within nose-shot of the oven you'll know when they're done. Just keep checking. You want the jalapenos to be cooked but firm.

JALAPENO CHEDDAR BITES

Steps:

• Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
• Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
• Sprinkle with shredded Cheddar-Monterey Jack cheese.

JALAPENO BITES

Steps:

• Preheat oven to 375. Split jalapenos in half lengthwise; remove seeds. Stuff each jalapeno half with cream cheese, wrap in bacon and secure with a toothpick. Bake about 20 - 25 min or until bacon is crisp. Serve hot.