With the Superbowl coming up, I’m all about appetizers. I normally just make appetizers and call it a day. This year, we might throw a homemade pizza in the mix, but we’ll see. Last year, I made a version of these jalepeno poppers and my brother in law thought they were too hot. I guess it’s all in how much heat you can handle. Maybe I left some seeds in his on purpose…maybe not!
I think KB is insane about how much heat he can handle. He actually buys the Ghost Chili grinders from Trader Joes in case I make something without enough heat for him.
So these jalepeno poppers start with some jalepenos.
Slice in half lenghwise. The seeds and ribs contain all the heat. So if you want to make these extra spicy, leave a little bit inside.
Scoop out the seeds and ribs to make room for the goodness…
In a bowl, combine cream cheese, shredded cheese, garlic powder, minced onion.
Mix until combined.
Stuff the mixture into your seeded jalepenos.
Crumble your bacon on top.
Roll out a sheet of puff pastry and cut into squares large enough to cover your jalepenos.
Completely cover the jalepenos, cheese and bacon. At this point, if you want to freeze some go ahead.
Place on an aluminum foil lined baking sheet that has been sprayed with cooking spray.
Bake at 375 degrees for about 17-20 minutes or until golden brown and the cheese is bubbling.
Wait for them to cool for about 5 minutes (the cheese is HOT!) if you can wait that long or taste at your risk.
10 Jalepenos – sliced in half and seeded
4 oz cream cheese (I used whipped cream cheese)
3/4 cup shredded cheddar cheese
1 Tablespoon minced onion
1 teaspoon minced garlic or garlic powder
4 strips of bacon browned and crumbled
2 sheets frozen puff pastry (thawed) cut into squares
Slice jalepenos in half and remove seeds and ribs. In a small mixing bowl, mix cream cheese, shredded cheese, onion, and garlic to combine. Stuff into jalepenos. Crumble bacon on top. Cut puff pastry into squares. Wrap each jalepeno with a square of puff pastry. Place on a baking sheet lined with aluminum foil and sprayed with cooking spray. Bake at 375 degrees for about 17-20 minutes or until puff pastry is brown and cheese is bubbly. Remove and cool for about 5 minutes (if you can wait that long).
Watch out – cheese is hot!