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Jalapeño Popper Bites
Jalapeño Popper Bites are a savory, cheddar cheese cookie filled with cream cheese and topped with homemade jalapeño jelly.
Ingredients
8 ounce block sharp white cheddar cheese
1/3 cup melted butter
1/3 cup drained pickled jalapeños, coarsely chopped
1/2 cup freshly grated Parmesan cheese
2 whole eggs, yolks and whites separated
1 cup all-purpose flour
1/4 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups pecans
6 tablespoons cream cheese, softened
1/2 cup Jalapeño Jelly, see recipe here
Instructions
- Shred the cheddar into a food processor and add melted butter, chopped jalapeños, Parmesan cheese, egg yolks, all-purpose flour, almond flour, sugar, salt, cumin and coriander. Process until the mixture comes together into a ball, about a minute or less.
- Lay out a long sheet of plastic and roll the dough into a log about 18” long on the plastic then wrap and refrigerate for 30 minutes.
- While the dough is under refrigeration for 30 minutes, process the pecans to a fine crumb and pour into a wide small bowl.
- Whisk the two egg whites slightly and place into another small bowl.
- After the dough sits for 30 minutes in the refrigerator, preheat oven to 400 degrees F and set oven rack in top position.
- Line two sheet trays with parchment paper.
- Unwrap the dough log and cut in half, then each half in half, then each quarter in half. Take the eight pieces and cut each into three which will yield a total of 24 pieces.
- Roll each piece into a smooth ball. Then dip a few at a time into the egg whites, drain then roll in the pecan crumbs. Get a good coating of nuts on each one.
- Place 12 evenly spaced on the two prepared pans.
- Use a half teaspoon measurer and make an indent into each one, pressing down deep enough to accommodate a little less than a teaspoon of cream cheese. Neaten up the sides and top so they are even and smooth.
- Fill each cavity to the top with cream cheese dividing the cream cheese between the 24 cookies.
- Bake one pan at a time for 14-15 minutes until slightly golden. The bottoms get dark quickly so do not bake more than 15 minutes.
- Remove from oven and immediately drop a dollop of jalapeño jelly over the top of each one keeping it centered above the cream cheese. I used about a half teaspoon of jalapeño jelly on each.
- Remove to a rack to cool.
- Bake the second pan and repeat with the jelly and move to a rack to cool.
- Keep refrigerated until ready to serve.
- Best served warm or at room temperature.
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Find it online: https://www.afamilyfeast.com/jalapeno-popper-bites/
