Prep 15 mins
Cook 15 mins
These are a bit reminiscent of stuffed jalapeño peppers but much easier to make. I found this in the Junior League Celebrations cookbook.
- Preheat oven to 350°F.
- Combine the cream cheese, Parmesan, jalapeño peppers and egg yolks in a bowl and mix to form a paste.
- Shape a 1/2 tablespoonful at a time into 1/4-inch rounds and roll in the bread crumbs.
- Place on an ungreased baking sheet and bake for 10-15 minutes or until golden brown.
- Serve warm.
My DH favorite! I use Panko bread crumbs (important). After breading I press them with a spatula to make them coin shaped (if the taste is good what difference the shape?) When prepared I place them in freezer on a sheet until slightly frozen then bag for use when needed.
Out of freezer bake at 350 for 10 minutes then flip and bake 10 minutes. My guests request the recipe time and again.
Very good! I used about 4 oz parm & 4 oz sharp cheddar. I doubled up on the jalapenos (jarred) and added some cayenne, garlic powder, pepper & onion powder and a couple teaspoons of the liquid from the jarred jalapenos. These had a bite to 'em, but that's how we like 'em!
i used one whole egg instead of the two yolks, doubled the amount of jalapeno using seeded fresh ones, added some dried minced onion, garlic, dill, and a bit of chili powder for extra flavor. had to chill the paste for 20 min in the fridge to make it workable and chilled the finished balls in the freezer for 10 min before baking to encourage them to keep their shape. baked for an extra 12 min to get them to brown. they held together fine and were quite flavorful. next time i think i'll use shredded cheddar instead of the parmesan just as a flavor preference. glad i served with tomato sauce to dip and glad i used the crispy panko crumbs. these were tasty! might have been nice with a little minced sauteed mushrooms added