Cheddar jalapeño mummies
Peppers filled with melted cheese under golden pastry strips.
Active time30 min
Cooking20 min
Total1 hResting : 5 min
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Ingredients
- 6 jalapeño peppers
- 85 g Cheddar
- 142 g cream cheese
- 1 tbsp milk
- 1 egg
- a quarter of a cup of wheat flour
- 24 candy eyes
- 283 g unbaked crescent dough
- ⅛ tsp black pepper
- ¼ tsp fine salt
Preparation
Heat the oven to 175 °C. Wash the peppers, halve them lengthways and remove the seeds. Grate the Cheddar and mix with the cream cheese. Fill the pepper halves.
6 jalapeño peppers85 g Cheddar142 g cream cheese- oven
- knife
- cutting board
- grater
- mixing bowl
- spoon
Cut the dough into thin strips. Wrap around the peppers, leaving a gap for the eyes. Beat the egg with the milk. Mix the flour, salt and pepper on a plate. Dip the peppers in egg, then flour. Place on a lined baking tray.
1 tbsp milk1 egga quarter of a cup of wheat flour283 g unbaked crescent dough⅛ tsp black pepper¼ tsp fine salt- knife
- mixing bowl
- whisk
- serving platter
- baking tray
- baking paper
Bake for 20 minutes, until the pastry is golden. Cool for 5 minutes. Press the candy eyes into the still-soft cheese.
24 candy eyes- oven
- baking tray
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration