01 Oct Stuffed Jalapeño Peppers
Stuffed Jalapeño Peppers
The oven won’t be the only thing heating up this weekend! These stuffed jalapeño poppers are the perfect combination of easy and fancy. Don’t let the puff pastry scare you. Creamy, cheesy, and wrapped up like a nice package, these poppers will be equally at home during halftime or a party spread.
Stuffed Jalapeño Peppers
Servings 16
Ingredients
- 8 large jalapeños
- 8 oz cream cheese room temperature
- 8 oz shredded Monterey jack cheese
- ¼ cup shredded Parmesan cheese
- 2 green onions thinly sliced
- ¼ tsp sea salt
- 1 sheet puff pastry thawed
- 1 tbsp poppy seeds
- 1 large egg beaten
Instructions
- Preheat oven to 400°F. Halve jalapeño peppers and remove seeds and pith.
- In a medium bowl, combine cream cheese, Monterey jack cheese, Parmesan cheese, scallions, and salt.
- Fill jalapeños with cheese mixture and smooth off the top. Set aside.
- Lay out puff pastry and brush with beaten egg then sprinkle with poppy seeds. Cut pastry into ¼ inch strips, then wrap strips of pastry around jalapeños in a crisscross pattern.
- Place assembled peppers on a parchment lined baking sheet and bake for 20–30 minutes or until puff pastry is golden in color. Serve with barbecue sauce.
Recipe Provided by INFRA