What You Need:
(Makes: 24 poppers)
1 Tbsp. of water
All-purpose flour for dusting work area
1 package of (17.3 ounces) Puff Pastry Sheets, thawed according to package directions
1 package (8 ounces) of regular or light cream cheese, softened
3/4 cup of Cheddar and Monterey Jack cheese blend, finely shredded
4 cloves of roasted garlic, mashed
3 strips of bacon, cooked and crumbled
12 medium jalapeño peppers, cut in half lengthwise and seeded
What to Do:
STEP 1) Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork.
STEP 2) 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.
STEP 3) Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons of the cheese mixture into each pepper half.
STEP 4) Place 1 filled pepper half diagonally, cheese-side down, onto each pastry square. Fold the pastry up over the pepper and press firmly to seal. Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets. Bake poppers for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
STEP 5) Enjoy!
*Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
**Note: To make your own roasted garlic: cut 1/4 inch off the top of a whole garlic bulb. Place the garlic onto a square of aluminum foil and drizzle with olive oil. Wrap tightly and bake at 400 degrees for 30 minutes or until the garlic is very soft. Squeeze the garlic cloves out of the peel to use in this recipe.