I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle.
—Nick Iverson, Denver, CO
Prep: 30 min. • Bake: 30 min. • Makes: 32 appetizers
1 pkg. (8 oz.) cream cheese, softened
2 cups shredded cheddar cheese
2 green onions, finely chopped
1 to 2 chipotle peppers in adobo sauce, finely chopped
2 Tbsp. lime juice
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
16 jalapeno peppers, halved lengthwise and seeded
1 pkg. (17.3 oz.) frozen puff pastry, thawed and cut lengthwise into 32 strips
1. Preheat oven to 400°. Beat the first nine ingredients until blended. Spoon or pipe cheese mixture into pepper halves.
2. Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment paper-lined baking sheets. Bake until golden brown and cheese is melted, 30-40 minutes.
Per popper: 133 cal., 9g fat (4g sat. fat), 14mg chol., 159mg sod., 10g carb. (1g sugars, 1g fiber), 3g pro.
TEST KITCHEN TIP
Vary the sizes and shape of the peppers to create visual interest. A measuring teaspoon is a handy tool for removing seeds. Use a food-safe plastic bag to pipe filling. Snip off a corner, transfer cheese mixture and pipe away.