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Jalapeño Pepper Snackers

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Jalapeño Pepper Snackers
  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 16
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You may think it's corny, but these pepped-up snacks are the cheesiest!

Ingredients

1
(3-oz.) pkg. cream cheese, softened
1 1/2
oz. (1/3 cup) shredded hot pepper Monterey Jack cheese
2
tablespoons Old El Paso™ Chopped Green Chiles, drained
1
(11.5-oz.) can Pillsbury™ Refrigerated Cornbread Twists
1
egg white, beaten
1
tablespoon water
2
tablespoons cornmeal

Directions

  • 1 Line cookie sheet with waxed paper. In small bowl, combine cream cheese, Monterey Jack cheese and green chiles; mix well. Spoon 16 mounds of scant 2 teaspoons cheese mixture each onto paper-lined cookie sheet. Freeze 30 minutes or until firm.
  • 2 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate at perforations into 16 strips. Bring ends of each strip together; press to seal, forming 3-inch round. Wrap 1 dough round around each frozen mound of cream cheese mixture.
  • 3 In small bowl, combine egg white and water; mix well. Roll each bundle in egg white mixture; roll in cornmeal. Place on sprayed cookie sheet.
  • 4 Bake at 375°F. for 13 to 19 minutes or until light golden brown. Cool slightly before serving. Serve warm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
110
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
10g
3%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
3g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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