I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.
I was excited to learn recently that PHILADELPHIA Cream Cheese has come out with a new flavor – Spicy Jalapeno. Honestly, I’m not a big fan of spicy foods but every now and then something with a little jalapeno kick to it is a nice change.
Dave on the other hand loves everything hot. He adds hot sauce to whatever he is eating so often that Kora & Logan recently asked him if he was going to start adding it to his cereal in the morning. He said he’d have to think about it. He was joking…I think!
That’s why when I heard about the PHILADELPHIA Spicy Jalapeno Cream Cheese, I was excited to try it in a fun recipe. I wanted to make something we would both enjoy. Since I do love jalapeno poppers and buffalo chicken dip, I thought why not combine the two?
So I did and came up with Jalapeno Cream Cheese Buffalo Bites and wow are they fantastic!
I made these the other day and they were gone in one sitting. Dave enjoyed them so much he asked me to make more right away. I had to agree with him, they were amazing – full of flavor and just the right amount of kick. Not too spicy to scare me away and just spicy enough to meet Dave’s standards (with a little extra hot sauce of course!).
This dish was so good it’s now one of our favorite recipes and I can’t wait to make it for upcoming summer get togethers and in the fall for football parties. It’s sure to be a crowd pleaser and is easy enough to throw together in just a few minutes that it’s a recipe I’ll come back to often.
Jalapeno Cream Cheese Buffalo Bites
- 3 lb ground chicken
- 8 oz PHILADELPHIA Spicy Jalapeno Cream Cheese
1/4 cup grated Parmesan cheese
2 cups minced celery
1/4 cup crumbled blue cheese
- 1 teaspoon black pepper
- 1 stick unsalted butter
1 cup Frank’s Red Hot
1. Preheat the oven to 350 degrees. Coat 2 baking sheets with cooking spray.
2. Combine the chicken, cream cheese, eggs, celery, blue cheese, and black pepper in a medium bowl.
3. Using an ice cream scoop form firm 1 inch meatballs and place them on the baking sheets.
4. Bake about 15 minutes.
5. To make the sauce combine the Frank’s Red Hot and butter in a small saucepan on medium heat and mix.
6. Once the meatballs are done remove them from the oven and dunk them carefully in the buffalo sauce.
7. Put the meatballs back on the cookie sheet and bake them for 10 minutes.
8. Once they are done serve warm with extra hot sauce and Ranch dressing on the side.
We were happy with how this turned out and can’t wait to try out other dishes using the new flavor. In making this recipe I was also interested to learn PHILADELPHIA Cream Cheese has been around since 1872 due to it’s high standards and commitment to making a product with fresh milk sourced from cooperative dairy farmers local to where the cream cheese is made. It’s combined with wholesome cream to make delicious cream cheese.
I was also interested to learn in their Farm To Our Fridge standard which has fresh milk from nearby farms made into cream cheese and refrigerated in at creameries in Beaver Dam, Wis. and Lowville, NY.
I was happy to learn that no preservatives are found in the brick varieties of PHILADELPHIA Cream Cheese and that recipes ideas can be found at creamcheese.com.
What about you? What’s your favorite summertime or football Sunday appetizer? How would you incorporate the new PHILADELPHIA Spicy Jalapeno Cream Cheese into your dishes?