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Deconstructed Jalapeno Poppers Balls

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Nutritional information

63.1
Calories
45 g
Calories From Fat
5 g
Total Fat
2.6 g
Saturated Fat
34.5 mg
Cholesterol
70.4 mg
Sodium
2.8 g
Carbs
0.1 g
Dietary Fiber
0.6 g
Sugars
1.9 g
Protein
392g
Serving Size

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Deconstructed Jalapeno Poppers Balls

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Cuisine:
  • 2hrs 5mins

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 2hrs 5mins   |  Serves:

Deconstructed Jalapeno Poppers Balls, My favorite part of a jalapeno popper was always the cream crease and the fried breading This recipe is super easy and lets the cream cheese play a bigger role **Please note the preparation time is mostly chilling time

Confession, I am a huge wimp when it comes to hot food and as this recipe is written, it’s a little more spicy than I’d prefer But with fewer peppers you lose a lot of the flavor

If you love heat, you can add more jalapenos or use fresh instead of jarred which are usually much hotter

I serve with a mild salsa and ranch dip, both go well with flavors and texture ”, I’m not going to leave stars on this because it really didn’t work out for us The recipe was simple and we were really looking forward to trying them The seasoning salt had an off flavor that we didn’t care for at all It may have been the brand that I used but we all agreed that they would have been much better without it I might try these again some time with maybe some garlic powder instead Thanks for sharing the recipe Made for Spring PAC 2013

 

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Steps

1
Done

Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).

2
Done

Refrigerate at least 30 minutes to an hour.

3
Done

Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.

4
Done

Beat the two eggs in a shallow bowl.

5
Done

Dip each coated ball into the egg and then roll again in the breadcrumbs.

6
Done

Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.

7
Done

Refrigerate the finished balls for at least another hour, up to overnight.

8
Done

Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.

9
Done

They hold up best if you let them sit for a couple minutes before eating.

10
Done
11
Done
12
Done
13
Done
14
Done
15
Done

Bobby Ryan

Recipe Reviews

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We loved these tomatoes! I used dried basil and let the marinade refrigerate overnight. Sliced the tomatoes and layered them in a square glass baking dish. Poured the marinade over them right before serving and they were so good. I did use a better quality balsamic vinegar and think that made a nicer flavored marinade. This is a keeper! Made and reviewed for the Diabetic Forums April Special Event.
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Simple Marinated Vine Ripened Tomatoes
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Easy Chocolate Mousse Pie
We loved these tomatoes! I used dried basil and let the marinade refrigerate overnight. Sliced the tomatoes and layered them in a square glass baking dish. Poured the marinade over them right before serving and they were so good. I did use a better quality balsamic vinegar and think that made a nicer flavored marinade. This is a keeper! Made and reviewed for the Diabetic Forums April Special Event.
previous
Simple Marinated Vine Ripened Tomatoes
next
Easy Chocolate Mousse Pie

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