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Jalapeño Popper Cheesy Thumbprint Bites

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These Jalapeño Popper Cheesy Thumbprint Bites are a playful, easy, and crowd-pleasing party appetizer. They combine a buttery, savory thumbprint shell with a creamy, cheesy, and slightly spicy jalapeño filling, all baked to golden perfection.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3 ounces (85g) cream cheese, softened
  • 1 large egg, room temperature
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika (optional)
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2–3 medium jalapeños, seeded and finely diced
  • 2 tablespoons finely chopped chives or scallions (optional)
  • 2–3 slices cooked bacon, crumbled (optional)
  • 1/4 teaspoon black pepper
  • 1/3 cup (30g) panko breadcrumbs (regular or gluten-free)
  • 1 tablespoon unsalted butter, melted
  • Pinch of smoked paprika or cayenne (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, cream together 1/2 cup softened butter and 3 ounces cream cheese with a hand mixer until smooth, about 2 minutes. Scrape down the sides as needed.
  3. Add 1 large egg and beat until fully incorporated.
  4. On low speed, mix in 1 1/4 cups all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon smoked paprika. The dough should be soft but not sticky. If too wet, add flour 1 tablespoon at a time.
  5. In a separate medium bowl, combine 4 ounces cream cheese, 1 cup shredded cheddar, 2-3 diced jalapeños, 2 tablespoons chives/scallions, bacon (if using), and 1/4 teaspoon black pepper. Stir until well blended. Taste and adjust jalapeño to preference.
  6. Scoop out 1.5-tablespoon portions of dough, rolling each into a ball. Place on the prepared baking sheet, spacing about 2 inches apart. You should get 20-22 bites.
  7. Using your thumb or the back of a rounded spoon handle, gently press an indentation in the center of each dough ball—don’t press all the way through.
  8. Spoon about 1 teaspoon of the cheesy jalapeño filling into each indentation. Don’t overfill.
  9. In a small bowl, mix 1/3 cup panko with 1 tablespoon melted butter and a pinch of paprika or cayenne. Sprinkle generously over the tops of the filled bites.
  10. Bake in the preheated oven for 17-20 minutes, or until the edges are lightly golden and the filling is bubbly. For extra crisp, broil for 1-2 minutes at the end, watching closely.
  11. Let the bites cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm, garnished with extra chives or diced jalapeño if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko. Omit bacon for vegetarian. For extra crisp tops, broil briefly at the end. Dough can be made ahead and chilled if needed. Filling can be prepped a day ahead. Adjust jalapeño quantity for desired heat. If dough is sticky, chill before shaping.

Nutrition

Keywords: jalapeño popper, cheesy thumbprint bites, party appetizer, baked jalapeño poppers, finger food, game day snacks, easy appetizer, spicy bites, cheese appetizer, crowd pleaser

Find it online: https://pokirecipes.com/jalape-n-o-popper-cheesy-thumbprint-bites-easy-party-appetizer-recipe/