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Jalapeño Pepper Snackers

  • Prep 25 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 16
  • Pinterest
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  • Save
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You may think it's corny, but these pepped-up snacks are the cheesiest! MORE+ LESS-

Ingredients

1
(3-oz.) pkg. cream cheese, softened
1 1/2
oz. (1/3 cup) shredded hot pepper Monterey Jack cheese
2
tablespoons Old El Paso™ Chopped Green Chiles, drained
1
(11.5-oz.) can Pillsbury™ Refrigerated Cornbread Twists
1
egg white, beaten
1
tablespoon water
2
tablespoons cornmeal

Steps

Hide Images
  • 1
    Line cookie sheet with waxed paper. In small bowl, combine cream cheese, Monterey Jack cheese and green chiles; mix well. Spoon 16 mounds of scant 2 teaspoons cheese mixture each onto paper-lined cookie sheet. Freeze 30 minutes or until firm.
  • 2
    Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate at perforations into 16 strips. Bring ends of each strip together; press to seal, forming 3-inch round. Wrap 1 dough round around each frozen mound of cream cheese mixture.
  • 3
    In small bowl, combine egg white and water; mix well. Roll each bundle in egg white mixture; roll in cornmeal. Place on sprayed cookie sheet.
  • 4
    Bake at 375°F. for 13 to 19 minutes or until light golden brown. Cool slightly before serving. Serve warm.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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