Imagine biting into a perfectly crispy, golden-brown crescent roll wrapped around a jalapeño that's stuffed with savory picadillo and draped in ham - a flavor explosion that will make your taste buds dance! These Picadillo Stuffed Ham Wrapped Crescent Jalapeños are not just an appetizer; they're a culinary adventure that combines the bold flavors of American and Latin cuisine in one irresistible bite. Whether you're hosting a game day party, looking for a show-stopping snack, or simply craving something deliciously spicy, this recipe is guaranteed to impress and satisfy.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 10 jalapenos, halved and seeded
- 1 cup picadillo filling
- 10 slices of ham
- 1 can crescent roll dough
- 1 cup cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Carefully slice jalapeños in half lengthwise, removing all seeds and membranes to reduce heat. Wear food-safe gloves during this process to protect your hands from capsaicin.
- Prepare the picadillo filling by combining ground meat, diced onions, garlic, tomatoes, and traditional spices in a skillet. Cook until meat is fully browned and mixture is slightly dry.
- Pat jalapeño halves dry with paper towels to ensure better filling adherence and prevent excess moisture.
- Fill each jalapeño half generously with the prepared picadillo mixture, ensuring even distribution.
- Cut ham slices into strips wide enough to wrap around each stuffed jalapeño half.
- Unroll crescent roll dough and cut into thin strips that can wrap around the ham-covered jalapeños.
- Wrap each ham-covered, picadillo-stuffed jalapeño with a crescent dough strip, slightly overlapping the dough to seal.
- Sprinkle shredded cheese over the wrapped jalapeños, covering the surface evenly.
- Place wrapped jalapeños on the prepared baking sheet, leaving small spaces between each piece.
- Bake in the preheated oven for 20-25 minutes, or until the crescent dough turns golden brown and cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving. The filling will be hot, so caution is advised.
- Serve warm as an appetizer or party snack, optionally with a side of sour cream or ranch dressing for dipping.
Tips
- Always wear food-safe gloves when handling jalapeños to protect your skin from capsaicin.
- Remove all seeds and membranes from jalapeños for a milder heat level.
- Pat jalapeños dry before filling to ensure better ingredient adhesion.
- Cook the picadillo filling until it's slightly dry to prevent excess moisture.
- Overlap crescent dough slightly when wrapping to create a good seal.
- Leave small spaces between jalapeños on the baking sheet for even cooking.
- Let the appetizers cool for 5 minutes after baking to prevent burning your mouth.
- Serve with sour cream or ranch dressing for a cooling contrast to the spicy jalapeños.
- For extra flavor, consider adding a sprinkle of smoked paprika or cumin to your picadillo filling.
- These can be prepared ahead of time and refrigerated before baking - perfect for party prep!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
