12 medium size jalapenos (choose straight ones with stem on)
8 oz. light cream cheese, softened at room temperature
3/4 cup finely shredded sharp chedder and monterrey jack
4 cloves of roasted garlic (use more or less according to taste)
3 strips of bacon, cut into small pieces, fried and drained
24 puff pastry squares roughly 2.5 x 2.5 inches
1. Preheat oven to 400 degrees. Fry up the bacon bits until crispy–discard oil and drain on paper towel.
Split the jalapeno pepper lengthwise and core the seeds and membrane (be careful not to touch the seeds and membrane too much–use gloves or a spoon; you can leave in a bit of membrane/seeds for an extra kick).
2. In mixing bowl, combine the cream cheese, shredded cheese, roasted garlic, and bacon bits. Mix well–the roasted garlic should be soft and easy to work into the mixture.
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