If you’re looking for a fun, festive, and absolutely irresistible appetizer, you’re in for a treat with this Mummy Jalapeno Poppers Recipe. These cute little spiced treats wrapped in flaky dough look adorable, taste amazing, and always bring a smile to my family’s faces. Whether it’s Halloween or just a craving for a cheesy, spicy snack, you’ll find that these poppers are perfect finger food – crispy, creamy, and bursting with flavor!
Why You’ll Love This Recipe
- Playfully Fun Presentation: These poppers look like little mummies, guaranteed to wow guests and kids alike.
- Perfect Balance of Heat and Creaminess: The jalapenos bring just enough spice, complemented by creamy cheeses.
- Simple, Mostly from Scratch Dough: You craft the dough with Greek yogurt for a tender, tasty crust that’s healthier and fresher than store-bought.
- Great for Parties and Snack Time: Easy to prep ahead and super shareable, they’re a guaranteed crowd-pleaser.
Ingredients You’ll Need
The ingredients here come together beautifully, blending creamy cheeses and fresh jalapenos wrapped in a tangy, tender dough. I always keep quality Greek yogurt on hand because it makes this dough extra soft and delicious.
- All-purpose flour: Choose unbleached flour for better flavor; if you want to go gluten-free, a blend works well but watch the texture.
- Baking powder: This gives the dough a nice lift so it isn’t dense or heavy.
- Kosher salt: Essential for balancing flavor in both dough and filling.
- Non-fat plain Greek yogurt: Adds moisture and tanginess to the dough without extra fat.
- Jalapeño peppers: Fresh and crisp jalapenos bring heat; I always wear gloves when seeding them!
- Light cream cheese: The creamy base for your filling that won’t weigh things down.
- Grated Parmesan cheese: Adds a sharp, salty bite that complements the cream cheese.
- Scallions (green part): Freshness and a little onion crunch.
- Part-skim sharp cheddar: For melty, savory depth.
- Egg white (or whole egg): For brushing the dough to a golden finish.
- Candy eyes: The cutest finishing touch to bring your mummy poppers to life, available at craft stores or online.
Variations
I love that this Mummy Jalapeno Poppers Recipe is super adaptable. Feel free to mix it up based on what you have in your fridge or your heat tolerance. I’ve tried a few versions and they all come out fantastic.
- Cheese Swap: My family is crazy for pepper jack instead of cheddar for a smokier punch.
- Spice it Up: If you want more heat, leave a few seeds in the jalapeno or add a pinch of cayenne to the filling.
- Dough Shortcut: When I’m in a pinch, I use store-bought pizza dough or crescent roll dough, which works surprisingly well.
- Herb Boost: Mix some fresh cilantro or chives into the cheese filling for an herby twist.
How to Make Mummy Jalapeno Poppers Recipe
Step 1: Prepare and Fill the Jalapenos
Start by preheating your oven to 350°F. Slice your jalapenos in half lengthwise, carefully removing seeds and stems—trust me, wearing gloves here keeps your hands from burning later! In a medium bowl, mix the cream cheese, cheddar, Parmesan, and finely sliced scallions to create the filling. Spoon this cheesy goodness into each jalapeno half, making sure they’re nicely packed but not overflowing.
Step 2: Make the Yogurt Dough
In another bowl, whisk together flour, baking powder, and salt. Add Greek yogurt and stir with a fork until it looks like small crumbles. Then lightly dust a clean surface with flour and knead the dough a few times—about 15 turns—until it’s smooth and slightly tacky but not sticky. This dough is wonderfully forgiving and super simple to handle.
Step 3: Wrap the Jalapenos
Roll out the dough on a floured surface into a thin rectangle about 13 by 9 inches. Slice into half-inch strips. Now, wrap each jalapeno half with the dough strips, leaving a small gap for the candy eyes later on. This wrapping step is where the ‘mummy’ magic happens. Don’t worry if your strips aren’t perfect – the rustic look adds to the charm!
Step 4: Bake and Decorate
Place your poppers on a parchment-lined baking sheet and brush with the beaten egg white. Bake for 30 minutes until they’re golden and the peppers have softened. Once out of the oven, press on your candy eyes to bring your little mummies to life before serving immediately.
Pro Tips for Making Mummy Jalapeno Poppers Recipe
- Glove Up for Handling Jalapenos: I learned this the hard way; avoid a fiery mess by wearing disposable gloves when seeding jalapenos.
- Dough Consistency Checks: The dough should be tacky but not sticky—add a little flour if overly wet or a splash of yogurt if too dry.
- Rolling Thinly Helps: Rolling the dough thin keeps the poppers from being dough-heavy and allows for crispness.
- Don’t Skip the Egg Wash: This step ensures a golden, shiny crust and helps the dough hold together better during baking.
How to Serve Mummy Jalapeno Poppers Recipe
Garnishes
I keep it simple with just the candy eyes as garnish—their goofiness sells the “mummy” look perfectly. But if I’m feeling fancy, a sprinkle of fresh chopped cilantro or parsley adds a pop of green and freshness.
Side Dishes
These poppers pair beautifully with a cooling dip like ranch or a tangy salsa verde. For a fuller spread, I like to serve them alongside a crisp green salad or simple tortilla chips to balance the heat.
Creative Ways to Present
For Halloween parties, I’ve arranged these on a platter draped in cheesecloth for a spooky effect. Recently, I placed them standing upright in a Styrofoam block wrapped in foil, so guests can easily grab one—it’s always a conversation starter!
Make Ahead and Storage
Storing Leftovers
I store leftover poppers in an airtight container in the fridge for up to 3 days. Reheating works best in the oven to keep the dough crisp rather than soggy.
Freezing
These mini mummies freeze beautifully! I flash freeze them on a sheet first, then transfer to a freezer bag. When ready, bake from frozen, adding a few extra minutes for a fresh-out-of-the-oven feel.
Reheating
Reheat in a 350°F oven for about 10–12 minutes. Avoid the microwave unless you want mushy dough and no crunch. You want that dough to stay golden and crispy!
FAQs
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Can I use different peppers for this Mummy Jalapeno Poppers Recipe?
Absolutely! If jalapenos are too spicy or unavailable, mini sweet peppers or poblano peppers make great substitutes. Just adjust the heat and size accordingly.
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What can I use instead of candy eyes?
If you don’t want to buy candy eyes, you can use tiny dots of cream cheese with a black sesame seed or a small piece of olive for pupils. It’s a fun DIY approach.
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Is the dough suitable for gluten-free diets?
You can use a gluten-free flour blend, but keep in mind the dough texture might vary slightly. Adding a bit more yogurt or resting the dough helps it hold together.
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Can I make Mummy Jalapeno Poppers ahead of time?
Yes! You can assemble and refrigerate them a few hours before baking. Just make sure to cover tightly to prevent the dough from drying out.
Final Thoughts
This Mummy Jalapeno Poppers Recipe has become one of my go-to recipes for festive gatherings and casual snack times alike. I absolutely love how the creamy, spicy filling contrasts with the golden, tender dough every single time. Give it a try—you’ll not only enjoy the taste but also the fun of making these adorable mini mummies. Trust me, your friends and family will be asking for seconds before you know it!
Print
Mummy Jalapeno Poppers Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Mummy Jalapeno Poppers are a fun and festive appetizer perfect for Halloween or any party. These jalapeño halves are filled with a creamy cheese mixture, wrapped in a homemade yogurt-based dough, baked until golden, and decorated with candy eyes for a spooky touch. The recipe combines tangy Greek yogurt dough with a savory filling of cream cheese, cheddar, and Parmesan, offering a deliciously creamy and slightly spicy bite wrapped in a flaky crust.
Ingredients
Dough:
- 1 cup unbleached all-purpose flour (whole wheat or gluten-free mix, plus more for dusting; 5 ounces)
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup non-fat plain Greek yogurt (Stonyfield or Fage 0%)
Jalapeno Filling:
- 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 (about 1/2 cup)
- 1 egg white (beaten; whole egg works fine too)
- Candy eyes (available at Michaels, Amazon, or most supermarkets)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with a silicone baking mat or parchment paper sprayed lightly with oil to prevent sticking.
- Prepare Filling: In a medium bowl, combine the light cream cheese, sharp cheddar, grated Parmesan, and sliced scallions. Mix until well combined to create the cheese filling.
- Fill Jalapeños: Scoop the cheese filling into each jalapeño half using a small spoon or spatula, ensuring each pepper is evenly filled and set aside.
- Make Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Add the Greek yogurt and mix with a fork or spatula until the mixture forms small crumbles.
- Knead Dough: Lightly flour a clean work surface. Transfer the dough onto it and knead about 15 times until the dough becomes smooth and tacky but not sticky, ensuring it doesn’t stick to your hands.
- Roll Dough: Dust your work surface and rolling pin with flour. Roll the dough into a thin rectangle approximately 13 x 9 inches. Cut the dough into strips about 1/2 inch thick.
- Wrap Jalapeños: Wrap each cheese-filled jalapeño half with a dough strip, leaving space at the top for the candy eyes. Place the wrapped jalapeños on the prepared baking sheet.
- Apply Egg Wash: Brush each wrapped jalapeño popper with the beaten egg white to help achieve a golden brown color when baked.
- Bake: Bake the poppers in the preheated oven for 30 minutes, or until the dough is golden and the peppers are cooked through and hot.
- Add Candy Eyes and Serve: Once baked, place candy eyes on each popper to create the mummy effect and serve warm on a platter for a spooky appetizer presentation.
Notes
- To save time, substitute the homemade yogurt dough with store-bought pizza dough or crescent roll dough.
- If you prefer less heat, be sure to remove all seeds from the jalapeños.
- Make sure to use gloves when handling jalapeños to avoid skin irritation.
- For a vegetarian version, all cheeses used are suitable, but ensure candy eyes do not contain gelatin.
- Perfect for Halloween parties or themed gatherings as a fun and slightly spicy finger food.
Nutrition
- Serving Size: 1 stuffed jalapeno popper
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
