5 STAR TIPFor a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos into puff pastry and bake.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
PREP: 15 MIN. • BAKE: 20 MIN. + STANDING • MAKES: 12 SERVINGS
2 cups chopped rotisserie chicken (about 10 ounces)
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup shredded pepper jack or Monterey Jack cheese
1 can (4 ounces) diced jalapeno peppers
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
1. Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers.
2. On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment paper-lined baking sheet. Spread one half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal.
3. Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.
5 STAR TIP
Frozen puff pastry dough is available in sheets or individual shells. It has paper-thin layers of dough separated by butter. As the pastry bakes, steam created from water in the dough makes the layers rise up and pull apart, resulting in a crisp, flaky pastry. Before handling, thaw pastry at room temperature for about 20 minutes. Puff pastry is delicate, so handle it as little as possible to avoid stretching and tearing.