Step 1

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.

Step 2

Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.

Step 3

In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.

Step 4

Pipe the cheese mixture into each jalapeño half to fill completely.

Step 5

Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.

Step 6

Bring a large pot of water to a boil. Add the baking soda to the boiling water.

Step 7

Working in batches, boil the dough balls, until the dough begins to swell, about 20–30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.

Step 8

Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.

Step 9

Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.

Step 10

Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.

Step 11

Place the dip in the center of the ring, then serve.

Step 12

Enjoy!