Lusty Jalapeno Poppers in Pastry Blanket (Modified from The Ravenous Couple)
12 medium size jalapenos (choose straight ones with stem on)
8 oz. light cream cheese, softened at room temperature
3/4 cup finely shredded sharp chedder and monterrey jack
1 Tsp. Lusty Monk ‘Original Sin’ Mustard
4 cloves of roasted garlic (use more or less according to taste)
3 strips of bacon, cut into small pieces, fried and drained
24 puff pastry squares roughly 2.5 x 2.5 inches
Preheat oven to 400 degrees. Fry up the bacon bits until crispy–discard oil and drain on paper towel.
Split the jalapeno pepper lengthwise and core the seeds and membrane (be careful not to touch the seeds and membrane too much–use gloves or a spoon; you can leave in a bit of membrane/seeds for an extra kick).
In mixing bowl, combine the cream cheese, shredded cheese, mustard, roasted garlic, and bacon bits. Mix well–the roasted garlic should be soft and easy to work into the mixture.
Stuff each half of the jalapenos with the mixture. Place the jalapeno diagonally on the pastry and wrap the pastry around the jalapeno. Pinch the edges together tightly and top with additional shredded cheese.