Mummy Jalapeno Poppers
These adorable, Spicy Mummy Jalapeño Poppers, made with my Greek Yogurt Dough, are the perfect Halloween appetizer for your Halloween party!
Mummy Jalapeno Poppers
Mummy Jalapeno Poppers
To make these beautiful mummies I adapted my Jalapeno Poppers recipe! These Halloween Mummy Jalapeño Poppers are filled with cream cheese, cheddar, and scallions, wrapped in strips of my Greek yogurt dough, and baked until hot and bubbly. Once out of the oven, add some eyeballs and serve with your favorite Halloween treats, like French Bread Pizza Mummies and Mummy Cake Balls.
Mummy Jalapeno Popper Ingredients
- Greek Yogurt Dough: All-purpose, whole-wheat, or gluten-free flour, baking powder, kosher salt, non-fat plain Greek yogurt (Stonyfield or Fage) To save time, you can also use refrigerated pizza dough or crescent roll dough. Are.
- Jalapenos: Cut eight chillies in half lengthwise and remove seeds and ribs.
- Cheese: Light cream cheese, grated Parmesan cheese, and shredded part-skim sharp cheddar
- Scallions: Cut the green parts of four green onions.
- egg white: Beat the white of one egg. You can also use whole eggs.
- sweet eyes To make these Jalapeño Poppers Halloween-themed
How to Make Mummy Jalapeño Poppers
- Preparation: Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. If using parchment, spray it with oil.
- Jalapeno Popper Filling: Combine all three cheeses and scallions in a medium bowl. Using a small spoon or spatula, stuff the cheese into the chili.
- Make the bagel dough: Sieve flour, baking powder and salt. Add curd and mix with a fork or spatula (it will look like small pieces).
- knead dough: Lightly sprinkle flour on work surface and knead dough about 15 times until smooth and sticky. It is ready when it is no longer sticky and the dough does not stick to your hands when pulled.
- Cut the dough: Sprinkle more flour on your work surface and rolling pin. Roll out the dough into a thin rectangle measuring 13 x 9 inches and cut it into half-inch thick pieces.
- Make Mummy Chilli: Wrap the dough around each jalapeño, leaving room for eyes. Place on prepared baking sheet, and repeat process with remaining peppers and flour.
- How long to bake jalapeno poppers: Brush the dough with egg wash and bake in the oven for 30 minutes until the jalapeños are hot and golden.
- Add eyeballs: Add sweet eyes and serve hot.
shift
- Cheese: Substitute cheddar for mozzarella.
- Bacon: Add chopped, cooked bacon to the cheese filling.
- Double or Triple the Jalapeño Popper Recipe To serve more people at your Halloween party.
assistive device
I highly recommend wearing gloves to prepare the jalapeños. The worst thing to do is touch your face with the jalapeño fingers – it will burn!
questions to ask
What is the original jalapeño popper?
Traditional jalapeño poppers are filled with cream cheese and shredded cheddar and either wrapped in bacon or coated in batter and fried. I’ve lightened up this Mummy Jalapeño Popper recipe by baking it.
Can you make jalapeño poppers ahead of time?
These easy Jalapeño Mummy Poppers are excellent to make and serve as an appetizer at a party. Cut the peppers into pieces, make the bagel dough and cheese filling and stuff the jalapeños a day in advance. Before your event, cut out the dough and wrap the peppers. You want to serve these Mummy Jalapeño Poppers hot, so don’t bake them until just before you’re ready to eat.
storage
Jalapeño poppers are the hottest, but can keep at room temperature for up to two hours. Leftovers will last for up to 3 days in the refrigerator and can be reheated in the air fryer, oven, or microwave.
More Jalapeno Recipes You’ll Love
Yield: 16 servings
serving size: 1 /2 jalapenos
- Preheat oven to 350 F.
- Line a baking sheet with a silicone baking mat or parchment paper. If using parchment paper, spray with oil to prevent sticking.
- Combine cream cheese, cheddar, Parmesan and scallions in a medium bowl. Using a small spoon or spatula, stuff the cheese into the chili.
- Combine flour, baking powder and salt in a medium bowl and whisk well. Add the curd and mix with a fork or spatula until well mixed, it will look like small pieces.
- Lightly sprinkle flour on work surface and remove dough from bowl, knead the dough a few times until the dough is smooth and sticky, but not sticky, about 15 times (it should not stick to your hand when you stretch the dough. should remain).
- Sprinkle more flour on your work surface and rolling pin.
- Roll out the dough thinly into a rectangle measuring approximately 13 x 9 inches. Cut the dough into 1/2 inch thick pieces.
- Wrap dough halfway around each jalapeno, leaving room for eyes, and place on prepared baking sheet. Repeat with remaining jalapenos and flour.
- Brush each with egg wash and bake in the oven for 30 minutes, until the peppers are hot and golden.
- Add eyes and serve hot in a plate.
last stage:
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to serve: 1 /2 jalapenos, Calories: 65 kilo calorie, Carbohydrates: 8 Yes, Protein: 4 Yes, thick: 2 Yes, Saturated fat: 1 Yes, Cholesterol: 7 MG, Sodium: 162.5 MG, Fiber: 0.5 Yes, Sugar: 1 Yes
