Best 3 Jalapeno Popper Bites Recipes

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 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 =).

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.