5.2ouncepackage Boursin cheeseI used garlic and chive flavor
1/2cupshredded extra sharp white cheddar
6small jalapenoschopped lengthwise, stems in tack, seeds removed
1sheet puff pastry doughhalf of a 16 ounce box
1egg whiteoptional
Instructions
Dice bacon into small pieces and cook according to directions in the bacon ends and pieces post. When done cooking, remove cooked bacon pieces and drain on a paper towel. Discard all but 2 tablespoons of the bacon grease. On medium high heat, cook diced jalapenos for about 5 minutes. Transfer to paper towel to drain.
In medium sized bowl, combine cooked bacon and jalapeno with boursin and sharp cheeses.
Heat oven to 400°F.
Unfold pastry sheet and cut into 3 columns and 4 rows to make 12 rectangles.
Scoop cheese mixture into jalapeno halves until evenly distributed, about 2 teaspoons each. Then place stuffed jalapeno half face down on puff pastry so that the ends are pointing to opposite corners. Take wings of dough and wrap around jalapeno and then wrap bottom of dough, press firmly to seal. The end goal is to have the popper wrapped except for the stem portion. If making ahead, refrigerate poppers until ready to cook.
Brush the tops of the filled pastries with the egg white (optional). Evenly space the poppers on a baking sheet and bake in preheated oven until golden brown, 20-22 minutes. Remove from oven and allow to cool on baking sheet for 10 minutes. Serve warm.