Jalapeño Poppers in a Blanket

Staff Writer
Jalapeño Poppers in a Blanket
Jalapeño Poppers in a Blanket
Campbell's Kitchen

Jalapeño Poppers in a Blanket

What makes these jalapeño 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. Recipe courtesy of Campbell’s Kitchen.

Ready in
1 h 30 m
12
Servings
357
Calories Per Serving
Deliver Ingredients
Makes
24 poppers

Ingredients

  • 1 egg
  • 1 Tablespoon water
  • 1 17.3-ounce package frozen puff pastry, such as Pepperidge Farm, thawed according to package directions
  • 1 8-ounce package light cream cheese, softened
  • ¾ Cup finely shredded Cheddar Jack cheese blend (about 3 ounces)
  • 4 cloves roasted garlic, mashed
  • 3 strips bacon, cooked and crumbled
  • 12 medium jalapeno peppers, cut in half lengthwise and seeded

Directions

Preheat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.

Sprinkle the work surface with flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 9-by-12-inch rectangle. Cut the rectangle into 12 3-inch squares. Repeat with the remaining pastry sheet, making 24 squares in all.

Stir the cream cheese, shredded cheese, garlic, and bacon in a medium bowl. Spoon about 2 teaspoons of the cheese mixture into each pepper half.

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.

Bake until the pastries are golden brown, 20 minutes. Let the pastries cool on the baking sheets on wire racks for 10 minutes.

Jalapeño Popper Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Popper Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Nutritional Facts

Total Fat
27g
42%
Sugar
2g
N/A
Saturated Fat
10g
50%
Cholesterol
45mg
15%
Protein
7g
15%
Carbs
21g
7%
Vitamin A
97µg
11%
Vitamin B12
0.2µg
2.9%
Vitamin B6
0.1mg
5.9%
Vitamin C
17mg
28%
Vitamin D
0.3µg
0.1%
Vitamin E
0.9mg
4.3%
Vitamin K
10µg
12%
Calcium
81mg
8%
Fiber
1g
4%
Folate (food)
14µg
N/A
Folate equivalent (total)
60µg
15%
Folic acid
27µg
N/A
Iron
1mg
7%
Magnesium
14mg
3%
Monounsaturated
12g
N/A
Niacin (B3)
2mg
11%
Phosphorus
99mg
14%
Polyunsaturated
3g
N/A
Potassium
115mg
3%
Riboflavin (B2)
0.2mg
11.8%
Sodium
267mg
11%
Thiamin (B1)
0.2mg
13.1%
Zinc
0.7mg
4.6%