Fun and great for holiday parties, here is a simple stuffed jalapeño recipe which is sure to get the taste buds smiling!
Full time 45 minutes
1 package/tub refrigerated croissant rolls
8 oz can sweet corn kernels drained
4 oz cream cheese softened
4 jalapeños roughly 5" long and 1/2" wide
1 cup shredded taco blend or cheddar blend cheese
1 tsp salt
1 tsp paprika
1/2 tsp chili powder
1/4 ground black pepper
1/4 tsp ground red pepper (or additional black pepper)
Heat ovens broiler.
Cut jalapeños in half length wise and remove all the seeds and stems.
Place on a cookie sheet and broil 2-3 minutes to get them softened and skins blistered.
Remove from oven and turn oven down to 350'.
Place jalapeños in bowl tightly wrapped with plastic wrap and set aside.
In a mixing bowl whip cream cheese to a smooth even texture.
Add in all spices.
Add in cheese set aside.
Remove skins from jalapeños by gently sliding off between fingers working carefully to not break or tear jalapeño.
Lay out jalapeños so they look like little boats.
Stuff with 1-2 tbsp give or take of filling and continue until all have been stuffed.
Open crossiant rolls and spread one out gently press down to widen dough out.
Place jalapeño 1/2" from widest end.
Wrap dough around jalapeño and gently press all three corners to ensure a nice wrap.
Place on cookie or baking sheet and continue with remaining.
Bake in oven for 15 minutes or until golden, serve immediately.