1. Preheat the Oven:

• Preheat your oven to 400°F (205°C).
• Line a baking sheet with parchment paper and set aside.

2. Prepare the Puff Pastry:

• Unfold the thawed puff pastry sheets onto a lightly floured surface.
• Cut each sheet into thirds vertically and then horizontally to yield a total of 18 equal squares. Lay them out on the prepared baking sheet.

3. Mix the Filling:

• In a medium mixing bowl, combine jalapeños, bacon, pepper jack cheese, cheddar cheese, and cream cheese.
• Using a wooden spoon or spatula, mix until well combined, ensuring the cream cheese is thoroughly incorporated. The cream cheese should act as a binder for the other ingredients.

4. Prepare the Egg Wash:

• In a separate small bowl, crack the egg and add 2 teaspoons of water.
• Whisk together to create an egg wash.

5. Assemble the Puffs:

• Brush each puff pastry square with the egg wash, covering the surface lightly.
• Scoop about 1 tablespoon of the jalapeño popper filling onto the center of each pastry square. For a neater appearance, you can shape the filling into a small ball before placing it onto the pastry.

6. Bake:

• Transfer the baking sheet to the preheated oven.
• Bake for approximately 18 minutes, or until the edges of the puff pastries are golden brown and crisp.

7. Serve:

• Remove the jalapeño popper puffs from the oven.
• Allow to cool slightly on the baking sheet, then serve immediately.