Poppers in a Blanket

Friday nights are munchie night in our little kingdom although we've been somewhat remiss lately. Seems life can interfere on the best of intentions but it could be that last night's delight will make up for at least some of the Fridays we've missed.

There aren't many of us who don't have a yen for pigs in a blanket and I'm about to take you in a new direction entirely. I do believe we're on to something major here.

What would you say if I suggest you try spicy fresh jalapeno peppers, relieved of their innards and stuffed with a lovely mix of cream and pepper jack cheeses, garlic and crumbled bacon. Sounds good so far, but kinda' ordinary doesn't it? Well, wrapped in a blanket of puff pastry and baked for 25 minutes they're 'bout the best darn hot little munchie suckers we've had in a month of Sunday's.

The pastry blanket makes them really easy to eat which means they're about perfect for a cocktail bash and best of all they can be prepped and refrigerated in advance then baked as the tray runs out. That my friends will happen in record time, so you might want to double the recipe.

Jalapeno Poppers in a Blanket (adapted from puffpastry.com)

I used a small metal quarter teaspoon to scoop out the seeds of the peppers. Be sure to wear gloves and wash your hands well before and after you handle the peppers.

1 package prepared puff pastry sheets, thawed

1 egg

1 tablespoon water

8 ounces light cream cheese, softened

3 cloves garlic, minced

1 cup shredded pepper jack cheese

3 strips bacon, cooked till crisp and crumbled

12 medium jalapeno peppers, cut in half lengthwise and seeded

Combine cream cheese, garlic, pepper jack together and mix well. Roll approximately 2 teaspoons of the mixture into a small log and stuff into cavity of jalapeno pepper. Dip pepper cheese side down into crumbled bacon. Repeat until all peppers are stuffed.

Roll puff pastry onto a lightly floured board and cut into 12 – 3 inch squares. Repeat with second sheet of pastry. Place stuffed bacon coated jalapeno pepper, bacon side diagonally onto each pastry square. Fold pastry over pepper and press to seal. Brush will egg mixture and place onto baking sheets, leaving approximately 1-1/2 inches between each pastry.  Refrigerate until needed. Preheat oven to 400 and bake for 20 to 25 minutes or until pastry is golden brown. Let pastries cool on wire racks for 10 minutes before serving. Makes 2 dozen. Download Jalapeno Poppers in a Blanket

Comments

[Nanan]

I vote yes for these!!!!

[June]

The only thing wrong with them is there weren't enough.

[pam]

Wow! Something wonderful, made even more wonderful!

[June]

Pam - I can tell they're going to be addictive.

[Lorraine]

This sounds like something I have to try! So much more interesting than the breaded ones you see all over, and there is bacon. Can they be frozen?

[June]

Lorraine - so great to "see" you. Unfortunately these don't freeze well at all because the puff pastry just doesn't make it. It gets quite soggy. I did try freezing them uncooked as well and the peppers didn't do well; however, the bonus is you can prep 'em in advance and hold them in the fridge to bake as you need them. They will hold for at least 24 hours in the fridge before baking.

[Lorraine]

Sad...but plenty of make ahead time which can fit in a party schedule.