Here is what you need:
An 8 oz can of refrigerated crescent rolls
8 small jalapenos
An 8 oz package of garden vegetable cream cheese spread - softened
OR (make your own vegetable cream cheese)
An 8 oz package of cream cheese- softened
2 tsp garlic powder
2 tsp onion powder
1/2 of a carrot, peeled
1/3 of a cucumber, peeled and seeded
Salt and pepper
Here is what you do:
Preheat oven to 375
If you are making your own vegetable cream cheese you will want to slice up the carrot and cucumber and place them in a food processor and grind them up. It will be wet so remove it from the processor and place in a strainer pressing on the solids to get out as much liquid as possible.
Put the strained carrots and cucumber back in the food processor and add in the soft cream cheese. Blend together.
Add in 1 tsp of the garlic powder and 1 tsp of onion powder along with a little salt and pepper.
Blend it together.
Now taste it. If you want more garlic, onion, salt or pepper add it.
Now lets tackle the peppers. If you are using vegetable cream cheese you would start here.
Slice the peppers open lengthwise and scrape out the seeds and stems. If you like a little more heat, you can leave in some of the stem.
Warning!! Do not touch your face, eyes or nose until these peppers are in the oven and you've washed your hands.
Fill up the peppers with the cheese, level off with a knife.
Now for the dough. Separate dough into 8 triangles. Cut each triangle lengthwise into 2 narrow triangles.
Place 1 stuffed chile half on shortest side of each triangle. Starting at shortest side of triangle roll up to opposite point; place point side down on ungreased cookie sheet. Bake at 375 for 14 to 18 minutes or until they are golden brown.
Let cool about 5 minutes before serving. Let's Eat!!