Halloween Recipe: Matcha Mummy Jalapeño Poppers

Halloween Recipe: Matcha Mummy Jalapeño Poppers

Make our cute (and slightly spooky) Matcha Mummy Jalapeño Poppers for your virtual or social-distancing Halloween Party! This savory appetizer tastes delicious with matcha - it's slightly spicy, creamy, and has...

Which Matcha Grade Should I Use?

 

We recommend using our Culinary Grade Matcha powder for all of your culinary and baking needs. It is entirely up to your personal preference which grade of matcha you use for your own enjoyment (plenty of folks use culinary matcha for tea, while others won’t even bake cookies with anything less than ceremonial). Our grade designations are simply guidelines for what we think works best for each use case. 

 

Ingredients

  • 1/2 - 1 tsp of Culinary Grade Matcha powder (add more to taste, if you want more of the matcha flavor to come through)
  • 12 large jalapeños
  • 1 pack - 8.8oz cream cheese, softened
  • A pair of disposable food-safe gloves
  • 1.5 sheets shortcrust pastry, thawed in the fridge
  • Mini candy eyeballs

 

 

Steps

  • Preheat oven to 375°F and line two trays with parchment paper. Wash your jalapeños. Put on your gloves and cut the chillies in half, remove the seeds.
  • In a medium bowl, place softened cream cheese and sift in matcha powder. Use a large spoon or spatula to spread the matcha cream cheese inside each jalapeño.
  • Cut thin strips in the pastry and wrap around each jalapeños. Leave a gap for the "eyes". Bake for 15 minutes or until the pastry is golden brown. Place 2 (or more for extra creepiness) candy eye balls towards the top of the jalapeño.
  • Serve warm & enjoy!

 

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