Community Pick
Jalapeño Bites
"These are a bit reminiscent of stuffed jalapeño peppers but much easier to make. I found this in the Junior League Celebrations cookbook."
photo by gailanng
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 (8 ounce) package cream cheese, softened
- 8 ounces grated parmesan cheese
- 3 tablespoons chopped jalapeno peppers
- 2 large egg yolks
- 2 cups dry breadcrumbs
directions
- 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.
Questions & Replies
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Can I used shredded cheddar cheese instead of parmesan?
Reviews
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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. <br/>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! -
These were awesome!! I left mine in the over for 20 minutes and they still weren't browned. So I turned the broiler on for a couple minutes watching them closely and they browned up beautifully! I also added 4 strips of cooked and crumbled bacon! -
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 -
Been reading all the reviews on these bites hoping to maybe find a post that would be able to answer a question i have, but no luck. My son likes the poppers with just the cheese filling better (cheddar etc) not the combo with the cream cheese. How do these hold together with just cheddar cheese filling and would there be any difference in the amount of cheese as called for in your recipe? Also, after reading the comments about the breadcrumbs, was thinking about crushing up some nacho doritos for the coating to add more flavor. What do you think?
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Tweaks
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Recipe is great the way it is posted, I did mix in some shredded Asiago ...excellent -
Not quite hot enough, and I would probaby substitute some shredded mexican blend cheese for part of the parmesan next time. Overall, very good. Made for the 6th annual Fukaitis Halloween Party in order to use left over jalapenos. Very good; even held well in a warming dish! -
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
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Wow! I had no idea what to expect with these, as with previous reviews I had no idea how these weren't going to make a melted cheese puddle mess all over my pan and much to my relief they didnt. They were fantastic! As a matter of fact I reheated some for lunch today and they were just as good as yesterday. I have to admit that I did use 1/2 panko and 1/2 breadcrumbs, as well as using Kraft's Mexican cheese blend instead of Parmesan, and the final admission is that I thought 3 Tbs of jalapenos was not nearly enough, so I used darn near a 1/2 cup of the jarred kind. My poor kids would turn a little red and say "Mom these are really good - really hot- but really good" then take a big swig of milk and pop another one in thier mouth. If that doesn't say "5 star" I don't know what does. I will most certainly be making these again, and I will probably use the same amount of peppers 'cauze I like 'em hot!
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I took these to my church ladies group. Everyone LOVED them! Well, what was left after I beat my husband and son off them. Will be making them Super Bowl Sunday along w/ a few other things. I did however use extra sharp cheddar in place of the Parmy cheese.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin
