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Mummy Poppers

I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.—Nick Iverson, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    32 appetizers

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 2 green onions, finely chopped
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 16 jalapeno peppers, halved lengthwise and seeded
  • 1 package (17.3 ounces) frozen puff pastry, thawed and cut lengthwise into 32 strips

Directions

  • Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves.
  • Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.

Test Kitchen Tips
  • Food styling tip: No need to find perfect peppers. Varying the sizes and shapes creates visual interest!
  • A measuring teaspoon is a great tool for removing seeds.
  • Use a food-safe plastic bag to pipe filling. Snip off a corner, transfer cheese mixture and pipe away.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 popper: 133 calories, 9g fat (4g saturated fat), 14mg cholesterol, 159mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.