I love these Jalapeno popper rolls, super easy to make, and a big hit with my family!. The spices I used can be halved if desired. I love cooking with cumin and chili powder. I think there are many different spices you can swap to fit your taste. I have made it with just cream cheese and cheddar cheese and it turned out great...
- 12 jalapeños, halved and seeds removed
- 24 crescent rolls (3 cans, each cans holds 8)
- 8 ounces cream cheese
- 1/2 cup bacon pieces
- 1 cup cheddar, shredded (i like mine more cheesy i use about 1 1/2 to 2 cups)
- 1 teaspoon minced garlic (more if you want a stronger garlic taste)
- 1 teaspoon cumin powder (optional)
- 1 teaspoon chili powder (optional)
- Preheat oven to 375 degrees.
- Meanwhile, unfold crescent rolls, In a large bowl, mix together cream cheese, bacon, cheddar, garlic, and optional spices. Spoon cream cheese filling into jalapeño halves.
- Wrap crescent rolls around stuffed jalapenos and arrange on a baking sheet. (top with additional cheese if desired)
- bake for 9-15 minutes
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