Halloween Jalapeño Popper Mummies
Halloween Jalapeño Popper Mummies are a fun and spooky twist on the classic jalapeño poppers we all love. These little bites are stuffed with a creamy cheese filling and wrapped…
Tip: save now, cook later.Halloween Jalapeño Popper Mummies are a fun and spooky twist on the classic jalapeño poppers we all love. These little bites are stuffed with a creamy cheese filling and wrapped in strips of flaky pastry to look like cute mummies, perfect for Halloween parties or just a festive snack. The combination of spicy jalapeño and gooey cheese wrapped in crispy dough makes for a great mix of flavors and textures that everyone seems to enjoy.
I love making these mummies when I want something easy but eye-catching to serve at a gathering. The best part is how simple they are to prepare—just stuff the jalapeños, wrap them up, and bake. I usually keep some extra cheese filling on the side because I can’t resist sneaking a few spoonfuls while preparing. Plus, the cute mummy wrapping never fails to bring smiles and fun conversation when guests see them on the table.
My favorite way to serve these Jalapeño Popper Mummies is with a side of ranch or a mild dipping sauce to balance out the heat. They’re also great passed around warm during a casual Halloween get-together or as a tasty appetizer before dinner. I find that kids and adults alike get excited about these little mummies, making them a great way to share some seasonal cheer with a bit of a spicy kick.
Key Ingredients & Substitutions
Jalapeños: Fresh and large ones work best to hold the filling well. If you want less heat, pick milder peppers like mini bell peppers or poblanos. Remember to remove seeds for less spiciness.
Cream Cheese: This is the base of the filling for that creamy texture. You can use Greek yogurt or ricotta for a lighter option, but the texture changes a bit.
Cheddar Cheese: Sharp cheddar adds tanginess and melts nicely. If you can’t find sharp cheddar, Monterey Jack or mozzarella are good substitutes.
Puff Pastry: Puff pastry creates the flaky mummy look. If unavailable, you can try crescent roll dough for a softer texture, though it’s less flaky.
Egg Wash: Brushing egg wash helps the pastry get a nice golden color. If you’re vegan or allergic, use a little milk or butter for shine instead.
How Do You Wrap Jalapeños to Look Like Mummies?
Wrapping the jalapeños is the fun part and gives them their spooky look. Here’s how to get it right:
- Cut the pastry into thin strips, about ½ inch wide, so they’re easy to handle and wrap.
- Wrap the strips loosely around the filled peppers, leaving spaces between layers to mimic mummy bandages. Don’t cover the pepper stem—it looks like a little mummy head!
- Wrap from one end to the other, crossing strips over each other randomly for a natural look.
- Brush the wrapped jalapeños with egg wash to get a nice golden sheen when baked.
Take your time with wrapping—it doesn’t have to be perfect! The gaps make the cheese peek through, which is part of the charm.
Equipment You’ll Need
- Baking sheet – a flat surface for cooking the mummies evenly in the oven.
- Parchment paper – keeps the poppers from sticking and makes cleanup easy.
- Sharp knife – for slicing jalapeños safely and precisely.
- Mixing bowl – to combine the cream cheese and spices smoothly.
- Spoon – perfect for stuffing the cheese filling into the jalapeños.
- Pastry cutter or pizza wheel – helps cut puff pastry into neat strips quickly.
- Pastry brush – for applying egg wash to get that golden, shiny crust.
Flavor Variations & Add-Ins
- Use cooked bacon bits in the cheese mix for extra smoky flavor and crunch.
- Replace cheddar with pepper jack cheese for a spicier, more complex taste.
- Add a pinch of smoked paprika or cumin to the filling to bring warmth and depth.
- Mix in some finely chopped green onions or chives to add a fresh, mild onion flavor.
How to Make Halloween Jalapeño Popper Mummies?
Ingredients You’ll Need:
For The Jalapeño Poppers:
- 10 large fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
For The Wrapping & Topping:
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Candy eyeballs (optional, for decorating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. In total, expect around 35-40 minutes from start to finish—fast enough for a fun seasonal snack or party treat!
Step-by-Step Instructions:
1. Prepare the Jalapeños:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut each jalapeño in half lengthwise and remove the seeds and membranes carefully — this helps reduce the spiciness and creates space for the filling.
2. Make the Cheese Filling:
In a bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly blended.
3. Stuff the Jalapeños:
Spoon the cheese mixture generously into each jalapeño half, making sure they’re well filled but not overflowing.
4. Wrap the Jalapeños:
Roll out the thawed puff pastry and cut it into thin strips about ½ inch wide. Wrap these strips around the stuffed jalapeños, leaving little gaps here and there so they look like mummy bandages. Be sure to leave the stems uncovered for a fun “head” effect.
5. Bake and Decorate:
Place the wrapped jalapeños on your baking sheet. Brush the puff pastry lightly with beaten egg for a perfect golden and shiny finish. Bake for 20-25 minutes until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
6. Add the Finishing Touches:
If you’re using candy eyeballs, stick them onto the mummies by placing a small dab of cream cheese or icing behind each eye. Serve warm and watch your Halloween guests smile!
Can I Use Frozen Jalapeños for This Recipe?
Fresh jalapeños work best for this recipe because they hold their shape and texture well. If you only have frozen, make sure to thaw them completely and pat dry to remove excess moisture before filling and wrapping.
How Should I Store Leftover Jalapeño Popper Mummies?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the puff pastry crisp.
Can I Make These Ahead of Time?
Yes! Assemble the stuffed and wrapped jalapeños, then cover and refrigerate up to 6 hours before baking. Just add a bit more time in the oven if baking directly from chilled.
What Can I Use Instead of Puff Pastry?
If you don’t have puff pastry, crescent roll dough works as a good substitute though it’s less flaky. You can also try phyllo dough but brush it generously with butter for better crispness.