So I was craving Jalapeño Poppers for about a week and every time I would go to the store I would forget to buy the Jalapeños! So every night I would think of how i was going to make a meal out of jalapeño poppers that my husband would actually eat and I finally came up with the perfect idea! Jalapeño popper chicken stuffed pastry. The only problem was I wasn't sure if a "pastry" crust was achievable using kept friendly ingredients...
Well I am happy to report that it is possible, and incredibly delicious!!!
I started by mixing super fine Almond flour and Coconut flour to add a tiny bit of sweetness. I added some baking powder and salt to the flour mixture and mixed that up.
I then added pepper jack and parmesan cheese to a sauce pan with butter and heated it on medium until the cheese was melted and gooey. The butter did not really incorporate with the cheese, but it worked perfectly so its not a problem if your doesn't either!
Once the cheese melted I added it right into the flour bowl and kneaded it by hand. When it was all well combined I added an egg to the mixture and continued kneading just until the egg was incorporated into the mixture.
I took a baking sheet and covered it with Parchment paper and rubbed grape seed oil not the paper. I put the dough on the parchment paper and then covered it with more parchment paper and rolled it out flat into a rectangle and set aside.
Then it was time to figure out the "Jalapeño Popper" filling.
I started by deseeding and cutting up the Jalapeños. I added them to a pan with grape seed oil on medium until they started to char. I then added 6oz of cream cheese, 1 cup of mild cheddar cheese and 1 1/2 cups of shredded chicken from a rotisserie chicken. I heated the mixture until it was all melted.
I then added the mixture to the center of the dough and folded the dough around the mixture. I cut some strips on the top to help the center cook evenly and put it in the oven.
I was nervous the dough would turn out kinda spongy like FatHead dough, but it actually was buttery and flakey!
The best thing is you could fill the dough with all kinds of tasty stuff. Some ideas I have been thinking about trying are:
Pepperoni and cheese
Taco meat with cream cheese and pepper jack cheese
Chicken, broccoli, cream cheese and ranch seasoning
Philly cheese steak
You could also make this dough with other cheeses, I just used what I had on hand.
Hope everyone enjoys as much as we did!
1/2 cup of Super Fine Almond Flour
1/4 cup of coconut flour
1 1/2 tsp of Baking Powder
1 cup pepper jack cheese (You can use Monterey Jack or Mozzarella)
1/2 cup of parmesan cheese
5 Tablespoons of Kerrygold Salted Butter (If using unsalted add 1 tsp salt to flour)
Optional: (Season with onion powder, garlic powder, italian seasoning, ect.)
Jalapeno Popper Filling:
1 1/2 cup shredded rotisseri chicken
6oz Cream cheese
1 cup mild cheddar cheese
Preheat oven to 350º.
In large bowl add flours and baking powder and mix.
In medium saucepan add the kerrygold butter. Heat on medium heat until it begins to melt. Once it is melting add the cheeses to the pan. Stir until completely melted.
Add the cheese mixture to the flour and knead until it looks like dough. Add egg and continue kneading, Spread dough onto oiled parchment paper. Cover with a second piece of parchment paper and roll out into rectangle. The dough does retract when spreading but just keep rolling and it will eventually be stretched enough.
To make filling deseed the jalapeños and cut them up into small pieces. Heat pan with oil and add the chopped jalapeños into the oil and saute them until the start browning. Add in the remaining ingredients and mix until they are all melted together.
Place filling in the middle of the dough and fold the dough around the mixture.
Place in preheated oven and bake for 20 minutes.
Makes about 4 servings.