So, last week, I made some Ched Pepper Quiche that was amazing! And, it got me to thinking that there had to be a more grown-up/whole-foodsie way to make those good 'ole Ched Peppers. And, it turns out, I was right!
12 jalapenos, halved and seeds removed
1 box puff pastry (2 sheets)
8 ounces cream cheese
1/2 c. bacon pieces
1 c. cheddar, shredded
Preheat oven to 400 degrees. Unfold thawed pastry sheet and roll into a rectangle. Slice each sheet into twelve squares, making a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, garlic, and a pinch of salt. Spoon filling into jalapeno halves.
Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet. Whisk together egg and 3 Tbs. water and brush over poppers. Bake for 20 minutes or until puffy and golden.
This recipe is a modified version of the original, which can be viewed here.