Jalapeno Pepper Appetizers – a delicious recipe with cream cheese, pepper cheese, green chilies, canpillsbury, egg, water. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Line cookie sheet with waxed paper.
2
In small bowl, combine cream cheese, Monterey Jack cheese and green chiles; mix well.
3
Spoon 16 mounds of scant 2 teaspoons cheese mixture each onto paper-lined cookie sheet.
4
Freeze 30 minutes or until firm.
5
Heat oven to 375F.
6
Spray cookie sheet with nonstick cooking spray.
7
Unroll dough; separate at perforations into 16 strips.
8
Bring ends of each strip together; press to seal, forming 3-inch round.
9
Wrap 1 dough round around each frozen mound of cream cheese mixture.
10
In small bowl, combine egg white and water; mix well.
11
Roll each bundle in egg white mixture; roll in cornmeal.
12
Place on sprayed cookie sheet.
13
Bake at 375F for 13 to 19 minutes or until light golden brown.
14
Cool slightly before serving.
15
Serve warm.
250
kcal
Calories
20
g
Fat
8
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (3 ounce) package cream cheese, softened, 1 12 ounces shredded monterey jack pepper cheese, 2 tablespoons old el paso chopped green chilies, drained, 1 (11 1/2 ounce) canpillsbury refrigerated cornbread twists dough, and more.
Yes, Jalapeno Pepper Appetizers falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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