We love jalapeno poppers around our house, but they are very tedious to home make, and even tougher to find a good frozen version.
This will be a party favorite! It has all of the jalapeno popper flavor, but in an easier to make form.
You can also serve this filling with tortilla chips as a dip. It will be the hit of your party!
Jalapeno Popper Bake
- 1 sheet of puff pastry, thawed
- 1 (8oz) cream cheese, softened
- 1/2 cup mayonnaise
- 4 ounces green chiles, drained and chopped
- 1 ounce canned hot jalapeno peppers, chopped
- 1/2 cup grated parmesan cheese
- 1 egg plus 1 tbsp water for brushing pastry
Preheat oven to 375 degrees. Mix cream cheese, mayonnaise, green chiles, jalapenos, and parmesan cheese together in a bowl. Place to the side. Roll out pastry dough on a flour sprinkled surface until thin. Cut in half. Place half the dough in a 9×13 glass baking dish. Spread jalapeno filling on top of pastry. Top with remaining puff pastry dough. Brush with egg mixture. Bake in preheated oven for 22 minutes until golden. Allow to cool for 20 minutes, and cut into square.
This is in an 8×8 pan because I made half of a recipe. The recipe as written will be 9×13. 
Cheesy and buttery with a jalapeno kick.
Variation: As a dip, mix cream cheese, mayonnaise, chiles, jalapenos, and parmesan together in a bowl. Spread in a glass 9×13 baking dish and top with 1/2 cup shredded cheddar cheese. Bake at 350 for ten minutes. Serve with tortilla chips. You can also put the dip in the crock pot on low and serve it that way as well.
