Stuffed Jalapeño Popper Recipe
This recipe crafts savory jalapeño poppers by stuffing halved, seeded jalapeños with a creamy mixture of roasted garlic, cream cheese, crispy bacon, and sharp cheddar. These flavorful fillings are then encased in flaky puff pastry and baked until golden, offering a delightful blend of spicy, smoky, and rich flavors.
Equipment
- 1 Baking Sheet For even baking of the poppers.
- 1 Mixing Bowl For preparing the cream cheese filling.
- 1 Chef's knife For halving and seeding jalapeños, and cutting puff pastry.
- 1 Pastry Brush (Optional) For applying an egg wash to the puff pastry.
- 1 Cutting Board For safe preparation of ingredients.
Ingredients
Main
- * 1 clove of garlic roasted
- * 8 oz cream cheese
- * 6 slice of bacon cooked and crumbed
- * 1 c shredded cheddar
- * 15 jalapeno sliced down the center and seeded
- * 2 sheet puff pastry
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Carefully halve each jalapeño lengthwise and remove all seeds and membranes; wear gloves to prevent irritation.
- In a mixing bowl, combine the softened cream cheese, finely crumbled cooked bacon, roasted garlic, and shredded cheddar cheese.
- Spoon the cream cheese mixture generously into each jalapeño half, ensuring they are well-filled.
- Unroll the puff pastry sheets and cut them into strips or squares, sized to neatly wrap around each stuffed jalapeño.
- Carefully wrap each filled jalapeño with a piece of puff pastry, sealing the edges to secure the filling.
- Arrange the wrapped jalapeño poppers on the prepared baking sheet.
- Brush the top of each puff pastry-wrapped popper with an egg wash (if using) for a golden, glossy finish.
- Bake for 15-20 minutes, or until the puff pastry is puffed, golden brown, and cooked through.
- Remove from the oven and let cool for a few minutes before serving to allow the filling to set.
Notes
For optimal flavor and texture, ensure your cream cheese is at room temperature before mixing to achieve a smooth, homogenous filling. When prepping the jalapeños, always wear gloves to avoid capsaicin irritation, and thoroughly remove seeds and membranes to control the heat level; a quick blanch or light roast of the peppers can also soften them slightly if preferred. Make sure the bacon is cooked until crispy and finely crumbled for the best textural contrast. When working with puff pastry, keep it as cold as possible until assembly to maintain its flaky structure. A light egg wash before baking will yield a beautiful golden-brown finish and enhanced crispness. Monitor baking closely to prevent the pastry from burning while ensuring the filling is heated through.