Step-by-Step Instructions

• Preheat the oven to 425°F (218°C).
• On a lightly floured surface, combine the puff pastry sheets, overlapping the ends slightly. Press edges together to seal and roll lightly until about 12 inches wide.
• Spread a thin layer of softened unsalted butter across the pastry, leaving a 1-1.5 inch strip at one end without butter. Roll the pastry tightly from the buttery end into a log. Wrap in plastic wrap and chill in the fridge for 15 minutes.
• After chilling, slice the pastry log into 1 cm (⅜ inch) rounds.
• Press the center of each pastry disc down gently to create a cup-like shape, then place each shaped disc into a mini muffin pan.
• In a mixing bowl, combine the softened cream cheese, grated cheddar cheese, finely chopped pickled jalapeños, optional bacon crumbles, and chopped chives. Stir until well blended.
• Fill each pastry cup with the cheese mixture until they are about ⅔ full.
• Place a slice of fresh jalapeño on top of each filled tart.
• Bake for 15-20 minutes in the preheated oven until golden brown.
• Once baked, let them cool slightly and top each slice with sweet chili sauce.
• Serve warm with extra sweet chili sauce on the side.