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

Scale

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)

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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