One of my favorite appetizers in the world are jalapeno poppers, and something I’ll never turn down. I love the heat and flavor of the jalapeno pepper along with the coolness of cream cheese. Do you know what else I like? Variety. Variety may be the spice of life, but jalapeno poppers are the spice of any party, and you need to have more than one kind of jalapeno popper when you host a party.
This new Puff Pastry Jalapeno Poppers recipe is similar to my Not so Spicy Jalapeno Popper recipe because it has cream cheese (or Neufchatel cheese, which has less fat than cream cheese). But with this recipe the filling also has cheddar cheese, bacon pieces, and roasted garlic. These jalapeno poppers are each wrapped in a piece of puff pastry dough, then baked in the oven. I’m not sure what I like more, jalapeno poppers or warm bread, fresh out of the oven. With this recipe I can have both.
Because this was a new recipe for me, I didn’t boil the jalapeno peppers to remove some of the heat like I did in my Not so Spicy Jalapeno Popper recipe. If you want to remove the heat from this recipe I suggest you check out that recipe and perform step number two. It’s not a big deal, basically cook the peppers in boiling water, then rinse them off. If you do perform that step in my Not so Spicy Jalapeno Popper recipe, I would suggest drying them off very well after that.
I started this recipe last Sunday afternoon, Super Bowl Sunday. I probably would have preferred to make my own puff pastry dough, but this was one of about five recipes I was making so I used a box of puff pastry dough. That stuff needs to thaw out for at least forty minutes or else it won’t work.
I need to preface this recipe by saying that when you work with peppers like jalapenos you might want to wear latex gloves. Me, I never wear gloves when working with peppers because I like when my eyes are burning.
I started by preheating the oven, then roasting four garlic cloves. To do this I wrapped them on aluminum foil and tossed them in the oven for thirty minutes. While the garlic was roasting I cut a dozen jalapeno peppers in half and removed the seeds.
The next thing I did was unfold my thawed puff pastry dough and rolled it out just a little bit, so each sheet was a 9 X 12 inch rectangle. Then I cut each sheet into twelve three-inch squares.
As soon as my garlic was done roasting I pressed it into a small mixing bowl with with my room temperature brick of cream cheese, along with a cup of shredded cheddar cheese, and my bacon pieces. I just happened to have four pieces of bacon that I cooked in the oven, then cut into little pieces with my kitchen shears.
The next thing I did was fill the jalapeno peppers with the cream cheese filling, then wrapped each one in a puff pastry square. This part made me a little nervous. I was afraid this was going to turn into a giant Pinterest fail, but the puff pastry is pretty malleable and I didn’t have any problems. I think the trick is laying the jalapeno popper upside down on the puff pastry square so that the pastry comes together on the bottom.
Finally I brushed the jalapeno poppers with some egg wash and baked them for twenty minutes until they were golden brown.
You’ve probably noticed that in a lot of my recipes I use fresh garlic. The way I incorporate the fresh garlic cloves is by using a garlic press. I have two garlic presses in my kitchen and this one is my favorite. The reason I like this one so much is because it’s made of stainless steel with soft non-slip handles, and I know I’m not going to break it. I also like this one because it’s easy to clean.
I mentioned that I have two garlic presses in my kitchen and the Good Cook Touch Garlic Press was half the price of my other one that I have broken. This is one of my essential tools in the kitchen and this is the one I recommend.
Adapted from Rachel Schultz