Jalapeño Potato Poppers Recipe

Ingredients

1 pouch (3.3 oz) cheddar and sour cream instant mashed potatoes
1 3/4 cups hot water
1 package (3 oz) cream cheese, softened
1/4 cup shredded Cheddar cheese (1 oz)
8 slices packaged precooked bacon (from 2.2-oz package), chopped
8 jalapeño chiles (about 2 inches long)
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
2 tablespoons butter, melted
2 teaspoons red pepper sauce

Preparation

Step 1

1. Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.

2. Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.

3. Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon about 1 tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.

4. Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

Expert Tips:

Change the flavor of the mashed potatoes you use in this recipe. Try the loaded mashed or the garlic potatoes.

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REVIEWS:

Oh my goodness, these are awesome! Took them to a party last weekend and was asked by several people for this recipe. A real hit! I added a bit of onion as well. Didn't find them too spicy at all! I agree..remove seeds, tho' I didn't blanche. Will be a staple at many holiday parties to come! (if there are any leftovers...they reheat well on cookie sheet back in the oven, not as pretty but the flavor is still there and yummy!)

To bring down the temp (heat) of a jalepeno make sure seeds are removed. Bring a pot of water to boil. put peppers in there for 1-2 minutes. remove peppers & Immediately put into water w ice to cool. Dry on paper towel. (its called blanching) They are still crunchy with a bit of heat.

I have never cooked whole fresh jalepenos.........are these SUPER spicy when cooked like this?

When I first read this recipe my initial thought was not appetizing. Then I had these at a friends when she made them. They are excellent. I have since made them and everyone that tries them absolutely loves them! Husband said they are his favorite appetizer. And, yes, these are made with fresh jalapenos.

Can't wait to pick some garden jalapenos and try this for my husband!

I agree that they are fresh. Canned ones would be a different color, not bright green and they would be mushy

I think those are fresh....they would be too mushy if they were canned.. they taste different..

Does anyone know if these are fresh or canned jalepenos? Sure sounds like a yummy appitizer..