Description
These Mummy Jalapeno Poppers are a festive and delicious appetizer perfect for Halloween or any party. Creamy cheese-filled jalapenos are wrapped in a homemade tangy yogurt dough, baked until golden, and finished with candy eyes for a fun spooky touch. They offer a perfect balance of creamy, spicy, and savory flavors with a delightful flaky crust.
Ingredients
Scale
Dough:
- 1 cup unbleached all-purpose flour (whole wheat or gluten-free mix can be used, plus more for dusting; 5 ounces)
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup non-fat plain Greek yogurt (preferably Stonyfield or Fage 0%)
Jalapenos:
- 8 jalapeño peppers (sliced in half lengthwise, seeded and stemmed)
- 3 ounces light cream cheese
- 2 tablespoons grated Parmesan cheese
- 4 medium scallions (green part only, sliced)
- 2 ounces part-skim sharp cheddar cheese (about 1/2 cup)
- 1 egg white (beaten; whole egg works fine as well)
- Candy eyes (available at Michaels, Amazon, or most supermarkets)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper. If using parchment paper, lightly spray it with oil to prevent sticking.
- Prepare Cheese Filling: In a medium bowl, combine the light cream cheese, grated Parmesan, sliced scallions, and shredded sharp cheddar. Mix well until evenly blended to create the filling for the jalapeños.
- Fill Jalapenos: Gently spoon the cheese mixture into each jalapeño half, making sure to fill them evenly without overstuffing.
- Make Dough: In another medium bowl, whisk together the flour, baking powder, and kosher salt. Add the Greek yogurt and mix with a fork or spatula until the mixture resembles small crumbles.
- Knead Dough: Lightly flour a work surface and transfer the dough. Knead several times until the dough becomes smooth and tacky but not sticky, about 15 turns. The dough should not stick to your hand when pulled away.
- Roll and Slice Dough: Dust the work surface and rolling pin with flour. Roll the dough out thinly into a rectangle approximately 13 by 9 inches. Then slice the dough into strips about 1/2 inch thick.
- Wrap Jalapenos: Wrap each jalapeño half with a strip of dough, leaving room on the top for placing candy eyes later. Place the wrapped jalapenos on the prepared baking sheet.
- Apply Egg Wash: Brush each wrapped jalapeño with the beaten egg white to help achieve a golden crust during baking.
- Bake: Bake in the preheated oven for 30 minutes or until the peppers are hot and the dough is golden brown and cooked through.
- Add Candy Eyes and Serve: Once baked, gently press candy eyes onto the top of each mummy jalapeño popper to give them a spooky appearance. Serve warm on a platter and enjoy.
Notes
- For convenience, you can use store-bought pizza dough or crescent roll dough instead of making the homemade yogurt dough.
- Be careful when handling jalapeños; wearing gloves is recommended to avoid irritation.
- You can adjust the amount of cheese or spices in the filling to suit your taste preferences.
- Candy eyes are optional but add a fun decorative element for parties and Halloween.
Nutrition
- Serving Size: 1 stuffed jalapeno popper
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
