Jalapeno buns
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Cheesy Jalapeno Stuffed Buns

These cheesy jalapeno stuffed buns are so crispy on the outside and soft in the centre. One bite of the cheesy jalapeno stuffing and you are hooked.

Cheese and bread – what’s not to love about that combo? Add to it some spicy jalapenos and you’re in heaven! These cheesy jalapeno stuffed buns are exactly that. We love making and eating these. They are so easy to make and my son really enjoying making them with me. You can make them as spicy or as mild as you like. They are great on their own or as an accompaniment to a soup or beer.

The ingredients for the cheesy jalapeno stuffed buns

A few vegetables, a few spices, and lots of cheese. That’s what makes these buns absolutely delicious!

Ingredients
Ingredients

What you will need to make the buns:

The Dough

  • 2 teaspoons dry active yeast
  • 1 cup water at 110 degrees F
  • 1 teaspoon sugar
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 jalapeno pepper
  • 2 tablespoons vegetable oil

The Filling

  • 1 red onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 jalapeno pepper
  • 1/2 red pepper
  • 1/4 cup green olives (optional)
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 3/4 cup mozzarella cheese
  • 3/4 cup marble cheddar cheese
  • Some extra cheddar for sprinkling on the buns
The dough

Let’s start with making the dough. The dough needs to rise, so we’ll work on that first. Add the warm water, sugar, and dry active yeast into a measuring cup. Mix everything together and allow it to sit for about 10 mins or until the yeast blooms and forms bubbles on the top.

In a large mixing bowl, sift the flour. Add the salt and mix well so that the salt is evenly distributed into the flour. Once the yeast has bloomed, add the liquid into the flour. At the same time, add the oil. Mix everything to form a dough. Sprinkle some flour on to a clean counter and knead the dough for bout 5-6 minutes or until the dough is smooth. Add the finely chopped (and seeded) jalapeno to the dough and mix so that the pepper is evenly distributed.

Cover the dough with a little bit of oil and cover the bowl with a clean cloth. Allow the dough to rise for about 1 hour or until it doubles in size.

The dough for buns
The dough for buns
The filling

While the dough is rising, we can make the filling. Finely chop the onion and garlic. At the same time chop the olives, red pepper and jalapeno and set aside. In a large pan, add the olive oil and once it heats up, add the onion and garlic. Cook the onions for about 4-5 minutes or until the onions soften.

Filling for buns
Filling for buns

Now we can add the jalapeno, red peppers and olives. Mix well and allow the filling to cook for just a minute or so. We don’t want the peppers to cook and get soggy. Turn the heat off and take the pan off the stove. Allow the filling to cool down completely.

Once the filling has cooled down, add both the cheeses to the filling and toss to combine. The idea is to get the pepper mix and both cheeses in each bite of the bun.

By now, the dough should be ready. Punch it down a couple of times to get the air bubbles out. Divide the dough into 10 equal portions. Keep the dough covered with a cloth as you work with each piece. Sprinkle some flour on the counter and roll out one piece into a circular shape – about 4 or so inches in diameter. Place about 3 tablespoons or so of the pepper / cheese filling into the centre of the dough.

Stuffing in dough
Stuffing in dough

Fold the sides of the dough to form a ball – with all of the stuffing inside the dough. Grease a deep dish pie plate with butter and place the ball into the bowl. Continue to do that until you have all 10 balls made and arranged in the dish. Cover the dish with a cloth and allow the buns to expand again for another hour or so.

Once the buns have expanded, sprinkle the extra cheddar cheese on top of the buns. Preheat the oven to 350 degrees F. Place the pie plate into the centre rack and bake for about 25 minutes or until you see the cheese at the top has browned.

Jalapeno stuffed buns
Jalapeno stuffed buns

Enjoy on their own or as a side with my creamy leek and mushroom soup.

Cheesy Jalapeno Stuffed Buns

Course: Snack, Vegetarian, SidesCuisine: CanadianDifficulty: Easy
Servings

10

servings
Prep time

2

hours 
Cooking time

25

minutes
Calories

201

kcal
Total time

2

hours 

25

minutes

These cheesy jalapeno stuffed buns are so crispy on the outside and soft in the centre. One bite of the cheesy jalapeno stuffing and you are hooked.

Ingredients

  • Dough
  • 2 teaspoons dry active yeast

  • 1 cup water at 110 degrees F

  • 1 teaspoon sugar

  • 2 cups all purpose flour

  • 1 teaspoon salt

  • 1 jalapeno pepper (seeded)

  • 2 tablespoons vegetable oil

  • Stuffing
  • 1 red onion

  • 2 garlic cloves

  • 2 tablespoons olive oil

  • 1 jalapeno pepper

  • 1/2 red pepper

  • 1/4 cup green olives (optional)

  • 1 teaspoon paprika

  • salt and pepper to taste

  • 3/4 cup mozzarella cheese

  • 3/4 cup marble cheddar cheese

  • some extra cheddar cheese for sprinkling on the buns

Directions

  • The dough
  • Add the warm water, sugar, and dry active yeast into a measuring cup. Mix everything together and allow it to sit for about 10 mins or until the yeast blooms.
  • In a large mixing bowl, sift the flour. Add the salt and mix well so that the salt is evenly distributed into the flour. 
  • Add yeast liquid and the vegetable oil into the flour and mix to form a dough. Sprinkle the counter with some flour and knead the dough for 4-5 minutes. Add the seeded finely chopped jalapeno to the dough and mix to evenly distribute. Cover with a clean cloth and allow it to rise for about 1 hour.
  • The filling
  • Finely chop the onion and garlic. At the same time chop the olives, red pepper and jalapeno and set aside.
  • In a large pan, add the olive oil and once it heats up, add the onion and garlic. Cook the onions for about 4-5 minutes or until the onions soften.
  • Add the jalapeno, red peppers and olives. Mix well and allow the filling to cook for just a minute or so. Turn the heat off and take the pan off the stove. Allow the filling to cool down completely.
  • Once the filling has cooled, add both cheese to the filling and toss to combine
  • Divide the ready dough into 10 equal portions. Keep the rest of the dough covered while you work. Roll out one piece into a circular shape of about 4 inches diameter. Place about 3 tablespoons or so of the pepper / cheese filling into the centre of the dough.
  • Fold the sides of the dough to form a ball – with all of the stuffing inside the dough. Grease a deep dish pie plate with butter and place the ball into the bowl. Repeat till you have 10 balls.
  • Cover the dish with a cloth and allow the buns to expand again for another hour or so.
  • Preheat the oven to 350 degrees F.
  • Once the buns have expanded, sprinkle the extra cheddar cheese on top of the buns. Place the pie plate into the centre rack and bake for about 25 minutes or until you see the cheese at the top has browned.
  • Enjoy on their own or as a side with my creamy leek and mushroom soup.

– Check out other snack recipes here.

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