It's time again for the big game, and this year I decided to make some pretty amazing jalapeno poppers. They're flaky, cheesy, spicy and amazing. Buckle up and get ready for a homerun...wait...touchdown.
Here's what you'll need for the Salsa Verde:
-7 tomatillos
-2 cloves garlic
-2 serrano peppers
-1/4 white onion
-A bunch of cilantro
-Pinch of salt
Remove the husks from 7 tomatillos and rinse them thoroughly. Place tomatillos, garlic cloves, quartered onion, and 2 serrano peppers on a baking sheet. Broil these ingredients for approximately 5-7 minutes until they're nicely charred. Once done, allow them to cool slightly. In a blender, combine the broiled vegetables with a bunch of cilantro and a pinch of salt. Blend the mixture until smooth, and then taste to adjust seasoning if necessary.
For the popper:
-12 jalapeños
-1 brick (8 oz) cream cheese
-1 cup shredded cheddar cheese
-1 tbsp favorite BBQ rub
-Half a wheel of brie
-12 slices prosciutto
-1 pack puff pastry
-1 Egg
-Everything bagel seasoning
Preheat your oven to 400°F (200°C). Begin by cutting 12 jalapeños in half lengthwise, removing the seeds if desired. In a bowl, mix together 1 brick of cream cheese, 1 cup of shredded cheddar cheese, and 1 tablespoon of your favorite BBQ rub until well combined.
Fill each jalapeño half with the cream cheese mixture. Cut small pieces of brie and place them on top of each cream cheese-filled jalapeño.
Next, wrap each jalapeño half with a slice of prosciutto. Roll out the puff pastry and place each wrapped jalapeño on a pastry square, then fold the pastry over and seal the edges. Brush the tops with egg wash and sprinkle with everything bagel seasoning. Transfer the wrapped jalapeños onto a baking sheet lined with parchment paper and bake for 20-25 minutes until the puff pastry is golden brown and crispy.
Enjoy, AND DON'T FORGET TO CHECK OUT OUR MERCH!
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