Jalapeño Rolls – A different way to enjoy this creamy and zesty appetizer!
Confession: I had never tried a jalapeño until I came to the United States.
That kind of chile does not exist in Venezuela. In fact, Venezuelan cuisine is not spicy at all. I mean, there are spicy sauces but we don’t add it to the food while cooking, it’s offered as a side sauce, and who wants it, add it.
Throughout my years living in the United States, where Mexican food is so popular, I’ve learned to tolerate a certain level of spiciness. Ha! But I have yet to conquer the level that makes me cry.
My husband is another story. A few years ago, whenever he ate something a little spicy, he got watery eyes and runny nose. Now… he is the spicy-master LOL. The other day we went to a Mexican restaurant and I was surprised when he asked for special kind of chili for his food.
I thought: What? I do not even remember the name of it.
Ok … the recipe!
This recipe was born by trying to learn to cook and enjoy chiles. I really liked it. The dough that the jalapeños are wrapped with, balances the flavors very nicely, and it’s a little sweet, which gives it a nice touch. The best thing is they are very easy to make.
Remember that when handling jalapeños should wear gloves or wash your hands thoroughly with soap before doing anything else. The oil that they release is super spicy and it can irritate your skin … and just imagine if that that oil reaches your eyes! (Ouch!)
- 12 jalapeños
- 2 cups of cream cheese room temperature
- 1/2 cup of cheddar cheese grated
- 4 strips of bacon
- 1 egg
- 1 teaspoon of water
- 1 tube of Pillsbury™ refrigerated original breadsticks
- 2 tablespoons of sesame seeds optional
For full instructions click here