For this month’s Eugene Veggie Supper Club…

Jalapeño-Brie Poppers

…

Recipe below is for 8 peppers, but it’s easily scalable

Ingredients:

• 8 medium sized jalapeño peppers
• 2 tubes of crescent rolls
• 1-8oz. wheel of brie or other soft cheese
• optional: blueberry dipping sauce (from this recipe)

Preheat oven to 375°

Steps: super easy

1. Wash, halve & de-seed the jalapeño peppers.
2. Cut brie wheel into 16 approximately half-ounce pieces.
3. Open crescent roll packages.
4. Place 1/2 oz. wedge of brie into jalapeño half and roll up in one crescent roll.  Make sure to ensure cheese is fully covered, or you’ll have a higher risk of significant cheese leakage.  Note: I made these with one whole jalapeño for each crescent roll, and it was too much to fit... they still turned out OK, but I think they’d be better with a half pepper per roll.  Experiment with what you think works best.
   
5. Place on baking pan (greased or lined with parchment paper) and bake for 16-20 minutes, or until browned.
6. Serve warm and enjoy!

If you’re vegan, you can also try it with commercially available vegan cheese, or try to make you own vegan brie.  I haven’t tried this yet, but this vegan brie cheese recipe may work out for you.  Also, you’ll want to find a suitable vegan crescent roll (Pillsbury crescent dinner rolls are vegan if you don’t get the “butter flake” variety).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Chromeo – Business Casual

jalapeno