Spicy Jalapeño Popper Biscuit Tarts. Creamy, spicy jalapeño popper filling stuffed inside of a fluffy, flakey biscuit cup. Cheesy, creamy with chunks of chopped up jalapeños. This appetizer is not only simple, but they are also a crowd pleaser. Make sure you grab one quick! They will go fast!
Give me jalapeño poppers in every single form all the time. I love a good popper and I love a good biscuit, put the two together and you basically have my dream appetizer. I will never forget the first time I had jalapeño popper dip. I was so intimidated by the spiciness because I definitely did not enjoy spice growing up.
Well let's just say I am very happy I got over that irrational fear because now I am absolutely obsessed with a little extra spice! The spice level is so perfect in these tasty treats too because the creaminess from the cheese and cream cheese really helps to offset it.
Ingredients:
- pre-made biscuit dough
- jalapeños
- cheddar cheese
- Monterrey Jack cheese
- mayonnaise
- cream cheese
- garlic powder
- salt and pepper
Kitchen Appliances
The Steps:
Preheat the oven to 375 degrees and grease your muffin pan. Dice the jalapeños. In a small mixing bowl, mix together softened cream cheese, shredded cheddar, shredded Monterrey Jack, mayonnaise, jalapeños, garlic powder, salt and pepper. Divide each biscuit into 2 even pieces. You should be able to rip them in half easily since the dough is layered. Place the biscuits in the muffin pan forming it into a cup. Fill each biscuit with about 2 tablespoon of the jalapeño popper mix. Bake for 9-11 minutes. Serve immediately.
Can I make my own biscuits?
You could definitely try it, but it is not something I have personally done. I am sure it would definitely work, but I am not 100% sure how this would change baking times.
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Spicy Jalapeño Popper Biscuit Tarts
Equipment
- Muffin Pan
- Small Mixing Bowl
Ingredients
- 2 jalapeños diced
- 4 oz cream cheese
- ⅓ cup mayonnaise
- ⅓ cup cheddar cheese shredded
- ⅓ cup Monterrey Jack Cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
- 6 biscuits in half
Instructions
- Preheat the oven to 375 degrees and grease your muffin pan.
- Dice the jalapeños.
- In a small mixing bowl, mix together softened cream cheese, shredded cheddar, shredded Monterrey Jack, mayonnaise, jalapeños, garlic powder, salt and pepper.
- Divide each biscuit into 2 even pieces. You should be able to rip them in half easily since the dough is layered. Place the biscuits in the muffin pan forming it into a cup.
- Fill each biscuit with about 2 tablespoon of the jalapeño popper mix.
- Bake for 9-11 minutes. Serve immediately.
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