It’s hard to hold back with these spicy little poppers around. Store-bought biscuit dough makes easy little appetizers, stuffed with our cheesy jalapeno filling.
ingredients
directions
Makes 3 to 4 biscuits per person.
Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.
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). Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps). Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside. Finely chop the rest of the peppers, and transfer to a medium bowl.
Switch the oven from broil to bake, and preheat to 400ºF. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.
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.
Separate the biscuit rounds, and cut each into quarters. 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). Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved jalapeno.