Jalapeño Popper Crescent Balls

Jalapeño Popper Crescent Balls

Course: Appetizer, Snack

Ingredients:

• 2 cans (8 oz each) refrigerated crescent rolls

• 8 oz cream cheese, softened

• 1 cup Chihuahua Brand Quesadilla Cheese from V&V Supremo

• 1/2 cup finely chopped jalapeños (adjust to taste, and remove seeds for milder flavor)

• 1/2 cup cooked and crumbled bacon

• 1/4 cup chopped green onions

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and black pepper to taste

• 1/4 cup melted butter

• Cooking spray

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a muffin tin with cooking spray.

3. In a mixing bowl, combine the softened cream cheese, Chihuahua Brand Quesadilla Cheese from V&V Supremo, chopped jalapeños, crumbled bacon, green onions, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

4. Unroll the crescent roll dough and separate it into triangles.

5. Spoon a small amount of the cream cheese filling onto the center of each crescent triangle.

6. Fold the edges of the crescent dough over the filling, pinching to seal and form a ball. Ensure the filling is completely enclosed.

7. Place one crescent ball into each muffin hole then brush the tops of the crescent balls with melted butter.

8. Bake in the preheated oven for 12-15 minutes or until the crescent dough is golden brown and cooked through.

9. Allow the Jalapeño Popper Crescent Balls to cool for a few minutes before serving.

10. Optionally, garnish with additional chopped green onions or serve with a dipping sauce of your choice, such as ranch dressing or sour cream.