Wednesday, June 8, 2016

Fruity Jalapeno Popper Bombs

I had some jalapenos that needed to be used and Kathleen made this recipe up.  They were quite tasty.
Fruity Jalapeño Popper Bombs

1 can Pillsbury Grands biscuits
2 jalapeños, thinly sliced
4-6 oz cream cheese, softened
1/2 cup strawberry or raspberry jelly (optional)

1 tbsp butter, melted
garlic powder

Preheat oven to 425 degrees. Stretch a biscuit until it is thin and even. Spread 1 heaping teaspoon of cream cheese over the top of the biscuit. Layer 3-4 slices of jalapeños over the cream cheese. Top with a scant teaspoon of jelly, if desired, and pinch the sides into the middle, forming the biscuit into a circle.

Mix the butter and garlic powder, spread over the rolled biscuits. Top with a slice of jalapeno and bake for 12-15 minutes.

Serve with Spicy Ranch Dip


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