Nacho Cheese Jalapeño Popper Bombs

Nacho Cheese Jalapeño Popper Bombs 1
  • 1 (17 oz.) bag Nacho Cheese Doritos, crushed
  • 1 (16 oz.) package refrigerated flaky biscuits
  • 1 (16 oz.) block cheddar cheese, cut into cubes
  • 1 (4 oz.) can green chiles, finely chopped
  • 1 cup buttermilk
  • vegetable oil
  1. Using a deep fryer or a large Dutch oven, heat oil to 360º F. (If using Dutch oven, heat 2-3 inches of oil.)
  2. Open biscuits and cut each one in half. Then flatten out with a rolling pin and place one cheese cube on each flattened biscuit.
  3. Top cheese cube with diced jalapeños, then gently seal biscuit dough around the cheese, making sure to press all the edges together firmly.
  4. Repeat with remaining biscuits.
  5. Once sealed, dip each cheese bomb completely in buttermilk. Shake off excess, then roll biscuits in crushed Doritos.
  6. Repeat with remaining cheese bombs.
  7. Working in small batches, lower cheese bombs in hot oil and cook for about 1 minute, or until golden brown.
  8. Transfer to a paper towel-lined plate to drain, then serve hot.

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