Cut the jalapeños in half and remove the seeds/membrane. For a spicy bite, leave the membrane. For a really big kick, mix some seeds into the cream cheese. Set jalapeños aside.**
Mix cream cheese, shredded cheese, milk, garlic powder and salt until well combined.
Spoon filling into jalapeños, line them up on tray and top with crushed up Brass Roots Crunch Puffs!
*POP* into the oven for 30 minutes!
Optional: broil for a few minutes to get a really crunch top! For maximum crunch, toast the crumbled puffs in a skillet for a couple of minutes and cool before topping poppers.
Additional Notes:
*Pulse a handful of puffs in a blender to get the perfect crumby texture
**Be sure to wear gloves while cooking with jalapeños and wash your hands and cooking surfaces down when you're finished!
1 Response
Dillon Jobes
February 11, 2020
My girlfriend found this recipe and made these, I was really excited for them. She ate them all before I could try them but I hear they’re really good. I’m looking forward to the next one, maybe we’ll double the recipe.
Dillon Jobes
February 11, 2020
My girlfriend found this recipe and made these, I was really excited for them. She ate them all before I could try them but I hear they’re really good. I’m looking forward to the next one, maybe we’ll double the recipe.