Ingredients

 

8 large jalapenos

8 ounces cream cheese, room temperature

8 ounces shredded Monterey jack cheese

¼ cup shredded Parmesan cheese

2 green onions, thinly sliced

¼ teaspoon sea salt

 

1 sheet puff pastry

1 tablespoon poppy seeds

1 large egg, beaten 

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Instructions

 

45 minutes, makes 16, vegetarian

 

Preheat oven to 400F.

 

  1. Halve jalapeno peppers and remove seeds and pith.

  2. Combine cream cheese, Monterey jack cheese, Parmesan cheese, scallions, and salt.

  3. Fill jalapenos with cheese mixture and smooth off the top. Set aside.

  4. Lay out puff pastry and brush with beaten egg then sprinkle with poppy seeds. Cut pastry into ¼ inch strips.

  5. Wrap strips of pastry over jalapenos in a crisscross pattern.

  6. Place assembled peppers on a parchment line baking sheet and bake for 20-30 minutes or until puff pastry is golden in color. Serve with barbeque sauce.