With Super Bowl Sunday fast approaching, these easy to make and tasty puffed jalapeno poppers are the perfect blend of cheese and spice. The creaminess of the cheese compliments the flavor of jalapeno, while serving to cool sensitive tastebuds. Try serving these poppers with the sweet dipping sauce to add another dimension of flavor. They are sure to keep your avid game watchers coming back for more. You can watch Becky make this recipe on Studio 5
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Thaw Puff Pastry according to package directions. Beat together water and egg; set aside.
Scramble fry bacon until crisp; drain excess fat and blot with a paper towel; crumble or chop. Combine and mix well bacon, softened cream cheese, garlic and ½-cup Colby/Jack cheese.
Using gloves, cut jalapeno peppers in half lengthwise; remove seeds and membrane. Fill each pepper half with a skimpy tablespoon of cheese filling.
On a lightly floured surface, roll each sheet of puff pastry into a 10x13 rectangle; cut each rectangle into twelve squares. Place one stuffed pepper half, cut side down, diagonally on each pastry square. Dampen the edges of the pastry, fold diagonal edges around peppers and press to seal. Brush with egg wash and place on prepared baking sheet, seam side down. Sprinkle wrapped peppers with remaining cheese. Bake about 20 minutes or until golden brown and puffed. Let cool on baking sheets for 10 minutes. Enjoy warm with dipping sauce.
Raspberry Dipping Sauce
Stir together raspberry jam and warm water, microwave in 20 second intervals, stirring after each time, until sauce is warm and smooth. Stir in vinegar.
Recipe is an adaptation from Pepperidge Farms “Jalapeno Poppers in a Blanket” recipe.