Jalapeño Potato Poppers

Spicy jalapeno poppers are stuffed with bacon and cheesy potatoes - yum.

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Servings 32

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( 5 ) Ratings

5 Ratings

5 Stars 25%

4 Stars 12%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 8 )

9c1796b8-68ac-4ccd-98e7-a1c04af78098

ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

1: pouch (3.3 oz) cheddar and sour cream instant mashed potatoes

1 3/4: cups hot water

1: package (3 oz) cream cheese, softened

1/4: cup shredded Cheddar cheese (1 oz)

8: slices packaged precooked bacon (from 2.2-oz package), chopped

8: jalapeño chiles (about 2 inches long)

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

2: tablespoons butter, melted

2: teaspoons red pepper sauce

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Directions

1 Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
2 Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
3 Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon about 1 tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
4 Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Change the flavor of the mashed potatoes you use in this recipe. Try the loaded mashed or the garlic potatoes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Popper

Calories: 100
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1g 1% ),
Cholesterol: 10mg; 10%;
Sodium: 240mg; 240%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Jill53

report Posted Sep. 25, 2012 2:42 PM

Oh my goodness, these are awesome! Took them to a party last weekend and was asked by several people for this recipe. A real hit! I added a bit of onion as well. Didn't find them too spicy at all! I agree..remove seeds, tho' I didn't blanche. Will be a staple at many holiday parties to come! (if there are any leftovers...they reheat well on cookie sheet back in the oven, not as pretty but the flavor is still there and yummy!)

joiny

report Posted Sep. 21, 2012 2:47 PM

To bring down the temp (heat) of a jalepeno make sure seeds are removed. Bring a pot of water to boil. put peppers in there for 1-2 minutes. remove peppers & Immediately put into water w ice to cool. Dry on paper towel. (its called blanching) They are still crunchy with a bit of heat.

astacyi

report Posted Aug. 21, 2012 1:42 PM

i have never cooked whole fresh jalepenos.........are these SUPER spicy when cooked like this?

Marlene356

report Posted Dec. 21, 2011 12:28 PM

When I first read this recipe my initial thought was not appetizing. Then I had these at a friends when she made them. They are excellent. I have since made them and everyone that tries them absolutely loves them! Husband said they are his favorite appetizer. And, yes, these are made with fresh jalapeno's.

sweetangelove

report Posted Jul. 27, 2011 4:13 PM

Can't wait to pick some garden jalapenos and try this for my husband!