I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.—Nick Iverson, Milwaukee, Wisconsin
1 to 2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
16 jalapeno peppers, halved lengthwise and seeded
1 package (17.3 ounces) frozen puff pastry, thawed and cut lengthwise into 32 strips
Directions
Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves.
Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.
Test Kitchen Tips
Food styling tip: No need to find perfect peppers. Varying the sizes and shapes creates visual interest!
A measuring teaspoon is a great tool for removing seeds.
Use a food-safe plastic bag to pipe filling. Snip off a corner, transfer cheese mixture and pipe away.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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