Fightin' Jalapeño Potato Poppers

Spicy jalapeno poppers are stuffed with bacon and cheesy potatoes to give you a wee bit o’ luck.

Fightin' Jalapeño Potato Poppers

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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25 minutes

25 minutes

32 poppers

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    Tips & Techniques

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    Ingredients

    • 1 pouch (3.3 oz) Betty Crocker® 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

    Directions

    1. 1Heat 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. 2Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
    3. 3Separate 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. 4Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

    Categories: Appetizers, Hot Appetizers, Comfort Foods

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