Jalapeno Poppers in a Blanket Recipe - Allrecipes.com
Jalapeno Poppers in a Blanket Recipe
  • READY IN ABOUT hrs

Jalapeno Poppers in a Blanket

Recipe by  

"What makes these poppers better than what you'd get in a restaurant?  Well, they're baked, not fried, and the filling includes all the usual ingredients . . . plus bacon.  Seems everything's better with a little bacon."

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Ingredients Edit and Save

Original recipe makes 24 poppers Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
  2. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.
  3. Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture into each pepper half.
  4. Place 1 filled pepper half diagonally, cheese-side down,onto each pastry square. Fold the pastry up over the pepper and press firmly to seal. Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.
  5. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
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Footnotes

  • Recipe Tips:
  • Ingredient Note: You can use store-bought roasted garlic or make your own. To make your own, cut 1/4 inch off the top of a whole garlic bulb. Place the garlic onto a square of aluminum foil and drizzle with olive oil. Wrap tightly and bake at 400 degrees F. for 30 minutes or until the garlic is very soft. Squeeze the garlic cloves out of the peel to use in this recipe.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2013

Great alternative to the messy bacon wrap that does not always cook to ones' liking. Everyone loved these. Not a single one left on the plate. Made just as the recipe states.

 
Most Helpful Critical Review
Feb 06, 2013

These were pretty good. However, I will not make them with the pastry again - just a bit too much/filling for us and it dulled the taste a little. We like the hotness of the Jalapenos!

 

11 Ratings

Dec 21, 2012

These are delicious! Everyone I've made them for loves them.

 
Jun 27, 2012

VERY GOOD!

 
Dec 31, 2013

Ok why are my soooooo spicy. I took out all the seeds and insides and they are still inedible but I still want to eat them weird. I used crescent dough they look really pretty but too spicy and I am a total spice lover. Will try again somehow lol

 
Dec 05, 2013

This recipe is wonderful. I have made it with and without the pastry and it's great either way. I didn't have any Monterey Jack last time and substituted 1/2 cup mozzarella and 1/4 cup sharp cheddar. It was just as good.

 
Nov 18, 2013

OMG! I was hooked on the bacon-wrapped jalapenos, but now that I have made these about 10 times, I'm hooked for life! I have even gotten people who don't like jalapenos to try these and they love them. It's something about the puff pastry! Mmmmmmm Mmmmmmmmm!!

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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