Jalapeno Popper Pocket
For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry, then bake it. —Sally Sibthorpe, Shelby Township, Michigan
Ingredients
- 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
Reviews
I made some slight changes to this. I never buy rotisserie chicken since I buy my chicken breasts in 10 pound bags. Therefore, I just cooked up a couple of breast halves and chopped them fine. Second, I couldn't find puff pastry sheets but I could get phyollo dough so I used that. We loved it. Although, next time I may use puff pastry shells or even phyollo shells depending on what I can find. The filling would stay the same.
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