-
1
Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler.
-
2
Line a baking sheet with foil.
-
3
Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive).
-
4
Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil.
-
5
Broil until the peppers are blackened and puffy, 3 to 4 minutes.
-
6
When cool enough to handle, rub off the skins (running under cold water helps).
-
7
Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside.
-
8
Finely chop the rest of the peppers, and transfer to a medium bowl.
-
9
Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment.
-
10
Beat the egg well in a small bowl.
-
11
Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.
-
12
Separate the biscuit rounds, and cut each into quarters.
-
13
Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount).
-
14
Brush any exposed biscuit with the remaining beaten egg.
-
15
Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes.
-
16
Garnish each with a piece of reserved jalapeno.
