Make bite-sized Enchilada Jalapeño Poppers for game day with this recipe from Fantasy Foodball finalist Monique Negrete.
- 4 small jalapeños, stems removed, halved lengthwise and ribs and seeds removed
- 1 clove garlic
- 1 bunch cilantro, stemmed and leaves finely chopped, divided
- 1 pinch salt
- 1 can cream of mushroom soup
- 1 cup 2% milk
- 2 containers pizza dough
- 1 pound shredded cooked chicken
- 3/4 cup shredded Colby Jack cheese
Preheat oven to 400°F.
Fill a small saucepot a little more than halfway with water and bring up to a boil. Add the jalapeños to the boiling water and cook for 8-10 minutes, until tender. Remove jalapeños from the boiling water and place in a food processor with the garlic, all but 2 tablespoons of cilantro and salt. Process until smooth.
In a medium saucepan, heat the cream of mushroom soup with the milk. Once heated through, add the jalapeno purée. Allow the soup mixture to cool in the refrigerator until chilled.
Unroll pizza doughs. Using a 6-inch biscuit cutter, cut 6 circles out of each dough. Place doughs on a floured surface and, with a rolling pin, roll each piece of dough out until round and smooth.
Lay a pizza dough round into each cup of a muffin tin. Evenly distribute the mushroom soup, chicken and cheese among each piece of dough and pinch them to seal closed.
Bake 15-20 minutes or until golden brown.
Sprinkle remaining chopped cilantro over the top when they are fresh out of the oven and serve.