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"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." — Campbell's Kitchen
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1 egg
1 tablespoon water
All-purpose flour
1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed according to package directions
1 (8 ounce) package light cream cheese, softened
3/4 cup shredded Cheddar and Monterey Jack cheese blend
4 cloves roasted garlic, mashed
3 strips bacon, cooked and crumbled
12 medium jalapeno peppers, cut in half lengthwise and seeded
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.
These are delicious! Everyone I've made them for loves them.
5 Ratings
VERY GOOD!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Poppers in a Blanket
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 136 Calories from Fat: 80
Chicken broth and stock are heavy hitters for your holiday feast.
Update the classic holiday dish with bacon, red peppers, or almonds.
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.
