Jalapeño Popper Stuffed Naan
Soft, fluffy naan meets the creamy, spicy kick of jalapeño poppers in this ultimate comfort food mashup. Each piece is stuffed with a rich blend of cream cheese, cheddar, mozzarella, and fresh jalapeños, then cooked to golden perfection. Finished with garlic butter, this indulgent dish is perfect as a party appetizer, game-day snack, or side that steals the show. Bold, cheesy, and full of flavor in every bite! Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
85% would make again
Total Time
3 hr
3 hr
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
3 hr
3 hr
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
Dough
- 3.5 cups all-purpose flour, plus more for work surface
- 1 cup warm water
- ⅓ cup plain greek yogurt
- ¼ cup olive oil
- 1.5 tablespoons sugar
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
Jalapeño popper filling
- 8 oz full-fat cream cheese
- 4 oz (about ½ cup) grated mozzarella cheese
- 4 oz (about ½ cup) grated cheddar cheese
- 1 tablespoon worcestershire sauce
- 2 large jalapeñoes, finely diced
- Pinch of kosher salt
Garlic butter
- 6 tablespoons unsalted butter
- 2 tablespoons Chopped fresh parsley
- 4 garlic cloves, grated
Nutrition Info
- Calories 517
- Fat 27g
- Carbs 52g
- Fiber 1g
- Sugar 4g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Make the dough: In a large bowl, combine the flour, warm water, yogurt, oil, sugar, yeast, and salt. Mix with your hands or a spoon until a dough forms, 5–6 minutes. Transfer to a floured work surface, and knead for 8–10 minutes, until smooth and elastic. Cover the dough with a damp towel, and let rise in a warm place for 1–2 hours, until doubled in size.
- Make the jalapeño popper filling: In a medium bowl, combine the cream cheese, mozzarella, cheddar, jalapeños, Worcestershire sauce, and salt. Stir together until smooth.
- Divide the risen dough evenly into 8 portions. Roll each portion into a ball, and flatten slightly.
- Place a generous tablespoon of the jalapeño popper filling on the center of each dough round. Fold the dough edges up and over the filling, and pinch to seal, forming a stuffed ball. Gently roll and flatten each ball into a ¼-inch-thick disk, being careful not to tear the dough.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Cook 1 of the dough rounds in the hot skillet for 1–2 minutes on one side, until bubbles form. Flip and cook for another 1–2 minutes, until golden brown spots appear. Repeat with the remaining dough rounds.
- While the naan cook, make the garlic butter: In a small bowl, stir together the melted butter, parsley, and garlic.
- Brush the hot naan generously with the garlic butter as soon as they come off the skillet. Serve immediately.
- Enjoy!
- Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.
