Ok, I admit it—I’m addicted to jalapeño poppers. If you read my blog at all, you are probably already aware of that fact. From these classic Jalapeños Rellenos (the original jalapeño poppers and among the best things I’ve ever eaten) to these Bacon Wrapped Sausage Stuffed Jalapeño Poppers (even better) I am constantly trying new twists on that perfect flavor combination. My Jalapeño Popper Grilled Cheese with Avocado and Bacon is ridiculously delicious—maybe just a little over the top, but totally worth it. I wanted to go there again (because I’m addicted) so I came up with a crispy little appetizer that embodies all the flavors of a jalapeño popper perfectly.
These pinwheels are super easy to make and they’re a perfect party starter. If you want to skip roasting the peppers, you can use jarred ones, but I really prefer the flavor of fresh. I actually think crumbled bacon would be a great addition here too, but I wanted to keep it simple.
Jalapeño Popper Pinwheels
- 1 egg
- 1 tablespoon water
- 2 jalapeños - seeded and minced
- 6 oz cream cheese - softened
- ¾ cup cheddar cheese - shredded
- 1 tablespoon sugar
- to taste salt and pepper
- 8 oz puff pastry - thawed if frozen
- Turn your broiler on to 400 F (200 C).
- In a small bowl, whisk the egg and water together until combined and foamy then set aside.
- Roast the jalapeños in the top of the oven until blackened and blistered - about 4 inches from the heat source. Turn the oven from broiler to regular heat, leaving the temperature at 400 F. Allow the jalapenos to cool, then peel off the charred skin, remove the seeds, and roughly chop.
- In a small bowl, mix together the cream cheese, cheddar cheese and sugar well. Add some salt and pepper and the jalapeño pieces and stir to combine.
- Roll out the pastry sheet a little with a rolling pin, then spread the cheese mixture evenly over the surface.
- Roll it up tightly from the short side, like a jelly roll. Use a very sharp knife to cut the roll into about 20 1" slices, and lay them on baking paper lined baking sheets.
- Brush each slice with the egg wash, and bake for about 15 minutes, or until golden brown.
- Allow to cool on a wire rack about 10 minutes before serving.