Jalapeno Poppers in a Blanket

Martha Christian

By
@marthalc

These poppers are baked with a cream cheese and bacon filling then wrapped in puff pastry dough for a great appetizer.


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Comments:

Serves:

24

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

1
egg
1 Tbsp
water
all purpose flour
1 pkg
(17.3 oz) puff pastry sheets, thawed according to package directions
1 pkg
(8oz) light cream cheese, softened
3/4 c
finely shredded cheddar/monterey jack cheese blend
4 clove
roasted garlic, mashed
3 slice
bacon, cooked and crumbled
12
medium jalapeno peppers, cut in half lengthwise and seeded

Directions Step-By-Step

1
Heat oven to 400 degrees.
2
Beat the egg and water in a small bowl with a fork. Set aside.
3
Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.
4
Stir the cream cheese, shredded sheese, garlic and bacon in a medium bowl.
5
Spoon about 2 teaspoons cheese mixture into each pepper half.
6
Place 1 filled pepper half diagonally, cheese-side down onto each pastry square. Fold the pastry up over the peper and press firmly to seal.
7
Brush the filled pastries with the egg mixture.
Sprinkle with additional shredded cheese, if desired.
8
Place the pastries onto 2 baking sheets.
9
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican