Puff Pastry Wrapped Jalapeños Stuffed With Oaxaca Cheese Recipes

JALAPENO CHEESE PUFFS

Steps:

• In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
• Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
• In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!

PUFF PASTRY-WRAPPED JALAPEñOS STUFFED WITH OAXACA CHEESE

Steps:

• Preheat the oven to 350°F. Spray a large baking sheet with nonstick cooking spray.
• Mix the cheese and the oregano in a medium bowl to blend. Season to taste with salt and pepper. Carefully fill each jalapeño with 1 tablespoon of the cheese mixture. (The jalapeños can be prepared 1 day ahead. Transfer the filled jalapeños carefully to a baking sheet, cover, and refrigerate.)
• Working with 1 sheet at a time, roll the puff pastry on a lightly floured surface to 1/4-inch thickness. Cut it into nine 3 x 4-inch rectangles. Place the rectangles on a work surface, and brush each one lightly with the egg wash. Place 1 jalapeño in the center of each rectangle, on the diagonal. Tightly fold the puff pastry, like an envelope, over the jalapeño to enclose it completely. Brush the pastry lightly with the egg wash. Press the tines of a fork lightly on the seams to seal the pastry. Invert the packets onto the prepared baking sheet so they are seam side down. Brush them lightly with egg wash. Repeat with the remaining puff pastry and jalapeños.
• Bake until puffed and golden, about 20 minutes. Let cool for 5 minutes, and then transfer the pastry-wrapped jalapeños to a platter and serve.