Jalapeño Bites – Casa Cordova Style


 

 

 

 

 

 

 

 

 

So, I saw an episode of “Trisha’s Southern Kitchen” on Food Network, and she made these apps she called Jalapeño Bites.  I’m definitely a sucker for Jalapeño Poppers, and this was basically that, but a cookie. I took that idea and swapped out Mexican Cheese for her Parmesan (I’m not a big Parmesan fan) and decide to add bacon.

This recipe has one glaring mistake though.  We were working on 3 dinner recipes while trying to do this one and football was on, so I forgot to add the bacon to the mix.  That’s why the bacon is sprinkled on top.  I gotta say…  it’s good, but I can’t wait to make them again with the bacon on the mix.

 

Enjoy!

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Use These…
  • 3 slices bacon
  • One 8-ounce package cream cheese, softened
  • 8 ounces Mexican Cheese Mix, grated (about 2 cups)
  • 4 tablespoons seeded and chopped jalapeno peppers
  • 1 large egg, beaten
  • 3 cups dry plain breadcrumbs
Do This…

Preheat the oven to 350 degrees F.

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Fry the bacon until it’s done, but not too crispy.

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Mix the cream cheese, Mexican Cheese, jalapeños and egg to form a paste.

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Shape into balls using about 1/2 tablespoon of paste for each.

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Roll the balls in the breadcrumbs and place on an un-greased baking sheet (I like to place some parchment paper on the sheet to make cleanup easier and ensure they don’t stick to the sheet).

Bake for about 5 minutes until the cookies have flattened a bit.

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While the cookies are baking, chop your cooked bacon into quarter inch chunks.

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Remove the backing sheet and sprinkle the bacon on top of the cookies, then return to the oven

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Continue to back for 5 to 10 minutes, until golden brown.

Serve warm.

Jalapeño Bites - Casa Cordova Style

Use These…
  • 3 slices bacon
  • One 8-ounce package cream cheese, softened
  • 8 ounces Mexican Cheese Mix, grated (about 2 cups)
  • 4 tablespoons seeded and chopped jalapeno peppers
  • 1 large egg, beaten
  • 3 cups dry plain breadcrumbs
IMG_20150927_175211-01
Do This…
  • Preheat the oven to 350 degrees F.
  • Fry the bacon until it’s done, but not too crispy.
  • Mix the cream cheese, Mexican Cheese, jalapeños and egg to form a paste.
  • Shape into balls using about 1/2 tablespoon of paste for each.
  • Roll the balls in the breadcrumbs.
  • Place on an un-greased baking sheet and bake for about 5 minutes until the cookies have flattened a bit.
  • Remove the backing sheet and sprinkle the bacon on top of the cookies, then return to the oven
  • Continue to back for 5 to 10 minutes, until golden brown.
  • Serve warm.

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