Mummy Poppers

Name: Mummy Poppers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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

Total Time Prep: 30 min. Bake: 30 min.

Yield 32 appetizers

Test Kitchen Approved

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

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.

Nutrition Facts

1 popper: 133 calories, 9g fat (4g saturated fat), 14mg cholesterol, 159mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.

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

Recipe Creator