How about a new twist on jalapeno poppers? My family loves these!! I thought next time we might try something like this.
1 pouch (3.3 oz) Betty Crocker® Cheddar and sour cream instant mashed potatoes
1 3/4cups 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
- Heat 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.
- Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
- Separate 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.
- Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.
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