Smoked Puff Pastry Jalapeno Poppers
Upgrade Your Jalapeno Popper experience with these Smoked Puff Pastry Jalapeno Poppers. Stop messing with wrapped bacon, make these instead!
Servings 9
Ingredients
- 9 Jalapenos sliced in half, deribbed, and deseeded
- 2 sheets puff pastry
Jalapeno Popper Filling
- 12 ounces Cream Cheese Room Temperature
- ½ cup shredded cheddar cheese Room Temperature
- ⅛ cup Bacon Bits Optional
- 1 piece cooked pork belly Optional
- 2 cloves roasted garlic minced
- 1 tbsp SPG rub
- ½ tsp salt
- ¼ tsp cayenne Optional
Egg Wash
- 2 egg whites
- 2 tbsp water
Instructions
- Combine all of your filling ingredients in a large bowl. Pick your meat choice. Pork belly is awesome in these, but so is bacon. Just make sure it's cooked thoroughly before adding to the jalapenos. Mix well with a wooden spoon.
- Fill each jalapeno half with filling. It's ok to overfill these. If you're using pork belly place the pork belly in after adding the filling
- Line a sheet pan with foil and grease and set your smoker up to cook at 350 degrees.
- Roll out your puff pastry sheet on a flat floured surface. Cut each sheet into 9 equally sized squares.
- Place a filled jalapeno filling side down on one of the puff pastry squares, and then fold the corners of the pastry over the jalapeno. Wet your hands to seal the seam.
- Place each of the Jalapeno Poppers on the sheet pan, and then brush with egg wash.
- Place in your smoker for approximately 20 minutes. The Puff Pastry Jalapeno Poppers are ready when the crust starts to turn golden brown.
