Cooking with Josh: Stuffed Jalapeno Puff Pastry

Stuffed Jalapeno Puff Pastry
Chef Josh Aaron
The Island Bar and Grill at Highport Marina

1 sheet of defrosted Puff Pastry cut in 4 squares
1 chicken breast seasoned with Fajita Seasoning boiled and shredded
1/8 cup of Shredded Pepperjack or Monterrey Jack cheese
1/8 cup of Shredded Cheddar cheese
2 fresh jalapenos cut in half length wise and seeded
1 egg beaten with a splash of water

Sour Cream Sauce

1 cup sour cream
2 tbsp Lime Juice
2 tbsp Chopped Cilantro
pinch of cumin
salt and pepper to taste

Lightly stretch out 2 of the square of puff pastry and place 2 of the jalapeno halves on each stretched out pieces. Mix chicken and cheese together until evenly combined. Place a small handful on top of each set of jalapenos. Place the remaining pieces on top of the combination and fold the bottom edges over the top edges creating a pocket. Brush with egg water mix and bake for 15 min in a preheated oven at 375 degrees, until golden brown and flaky. While pastry bakes combine sour cream, lime juice, cilantro, cumin and salt and pepper and mix well. Place a spoonful of sauce o a plate and spread in one swiping motion and place pastry on top of sauce. Serve with fries or salad.

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