My wife loves jalapeño peppers, so, as a treat, I decided to try this fancified version of the jalapeño popper. I was a bit wary of the recipe as it calls for Neufchâtel cheese, which neither of us had ever tried before. As it turns out, though, Neufchâtel tastes nearly identical to cream cheese. Oh, and the poppers? Absolutely delicious!
8 slices, of crisp, cooked bacon (I used turkey bacon for my wife, and real bacon for myself)
4 jalapeños, sliced in half vertically with seeds removed (or not — your call!)
4 oz Neufchâtel cheese, divided into 8 equal portions
1 (8-pack) refrigerated crescent rolls (I used Trader Joe’s)
1/2 cup shredded cheddar cheese
- Cut each strip of bacon in half. Cut each jalapeno half into thin strips.
- Carefully unroll crescent rolls into separate triangles. Place two bacon halves on top of the wide end of each triangle.
- Layer with ½ oz Neufchâtel, and then place the strips of half a jalapeño on top of the cream cheese. Top with 1/8 of the shredded cheddar cheese.
- Roll from the fat end of the crescent triangle, up and over the fillings until you reach the pointy tip.
- Place tip side down onto a prepared baking tray with parchment paper.
- Bake at 375 degrees Fahrenheit for 12 – 15 minutes or until golden brown on top and bottom of the crescent rolls.
- Allow to cool and enjoy!
(This recipe appeared in its original form HERE.)