Cheesy Jalapeño Bombs!

It’s been a while since we did anything with stuffed biscuits after the ever so popular Bacon Amazeballs. I figured with all the Madness that’s in store for the month of March, this is probably the right time to add to our collection of “Amazeballs”. You’ll quickly notice that the secret to making a truly ahhhhmazing Amazeball is big, bold ingredients and flavors that will wow – like the bacon in Bacon Amazeballs, or the cream cheese and cheddar mixture in these Jalapeño Bombs. But if you’ve been really paying attention, you’ll notice the recurring star for both recipes – jalapeño chiles!

Jalapeno Bombs

Important tip: Please wear some gloves when you dice up the jalapeños. The capsaicin can really leave your fingertips feeling like they’re on fire for quite some time.

I really, really enjoy spicy foods, and personally don’t even think jalapeños have enough of a kick. But if you’ve always had more of a moderate to low tolerance for spiciness, please feel free to adjust the amount of jalapeños.

I chose to break the biscuit dough round in half so you can make 16 Jalapeño Bombs with 1 can of dough, but more importantly, you’re more likely to get the dough-to-filling-ratio correct. These would make for cuter appetizers, but you could certainly use the entire dough round and make a big burger out of it! Best part of our biscuit dough? You can stretch it, pack it, half it, and do whatever you want with it 🙂

You Will Need:

  • 1 pack (8 oz) cream cheese, softened
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1/2 cup diced fresh jalapeño chiles (or to taste)
  • 1 can Immaculate Baking Co.® refrigerated Buttermilk Biscuits (or Flaky)
  • 1 egg, beaten for eggwash
  • White sesame seeds for garnish

How to Get the Dough Rolling:

  1. Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, until well combined. Add some pepper and salt to taste. Set aside.
  2. Separate dough into 8 biscuits. Cut each biscuit in half. Spoon about 1 tablespoon cheese filling onto center of dough halves. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.
  3. To make egg wash, beat egg and brush tops of stuffed biscuits. Sprinkle tops with white sesame seeds for garnish.
  4. Bake 12 to 15 minutes or until golden brown and firm. Serve warm.

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