Halloween Jalapeño Popper Mummies
Halloween Jalapeño Popper Mummies are a fun and tasty treat that bring some spooky spirit to your snack table! These little mummies are made from spicy jalapeños stuffed with creamy…
Tip: save now, cook later.Halloween Jalapeño Popper Mummies are a fun and tasty treat that bring some spooky spirit to your snack table! These little mummies are made from spicy jalapeños stuffed with creamy cheese and then wrapped in flaky puff pastry that bakes to a golden crisp. The cute mummy eyes peek out, adding a playful touch that’s perfect for Halloween parties or just a festive snack.
I love making these mummies because they’re super easy to put together, and everyone loves the way the heat from the jalapeño mixes with the smooth cheese filling. Wrapping the pastry just right can be a little like wrapping a gift, and I always find myself smiling as I add the little eyes with bits of olive or peppercorn. It’s a quick recipe that never fails to bring smiles — especially from kids and grown-ups who appreciate a bit of spice!
My favorite way to serve these jalapeño popper mummies is warm, fresh out of the oven, with a side of cool ranch or sour cream dip. They make a great finger food that’s easy to eat while chatting or watching a Halloween movie. If you’re looking to add a fun, festive appetizer to your celebration, these mummies are sure to be a hit and have guests asking for the recipe!
Key Ingredients & Substitutions
Jalapeños: Fresh jalapeños are perfect for the spicy kick, but if you want milder poppers, try using poblano peppers. They’re larger and less spicy but still flavorful. For extra heat lovers, leave more seeds inside.
Cheese Mix: Cream cheese makes the filling creamy and smooth, while cheddar and mozzarella add flavor and meltiness. You can swap cheddar for pepper jack to add a little extra spice or use any cheese you like that melts well.
Puff Pastry: Puff pastry gives the mummies their crispy, flaky “bandages.” If you can’t find puff pastry, crescent roll dough is a simple substitute, though it’s less flaky and more bread-like.
Mummy Eyes: I like using small pieces of black olive for the pupils. You can also use black sesame seeds or tiny dots of black food gel for the eyes. If edible eyes aren’t handy, cream cheese or sliced mozzarella works perfectly for the whites.
How Can You Wrap Jalapeños to Look Like Mummies?
Making the jalapeños look like mummies is part of the fun! Here’s how to get that wrapped look:
- Cut your puff pastry into narrow strips, about 1/2 inch wide. The strips should be long enough to wrap around the jalapeño a couple of times.
- Wrap the strip around the stuffed pepper loosely, leaving small gaps to peek through so the eyes can show.
- Overlap the pastry strips slightly but don’t cover the entire pepper tightly — this helps the “bandages” puff up nicely in the oven.
- Leave space near the top for the eyes, so it looks like a cute mummy’s face peeking out.
- Use a little beaten egg to help the pastry stick where needed.
Take your time and have fun with this step. The rustic, uneven wrap makes each mummy unique and adorable!
Equipment You’ll Need
- Baking sheet – provides a flat surface for baking the mummies evenly.
- Parchment paper – keeps the poppers from sticking and makes cleanup easy.
- Sharp knife or pizza cutter – to cut the puff pastry into thin strips quickly.
- Mixing bowl – to combine the cheese and spices smoothly.
- Small spoon or spatula – helps fill the jalapeños with the cheese filling neatly.
- Pastry brush – perfect for applying egg wash to get a golden crust.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese for a spicier, creamier filling.
- Add cooked and crumbled bacon to the cheese mix for a smoky, meaty touch.
- Use mini sweet peppers instead of jalapeños for a milder, colorful option.
- Mix in chopped green onions or fresh herbs like cilantro for extra freshness.
Halloween Jalapeño Popper Mummies
Ingredients You’ll Need:
For the Jalapeños and Filling:
- 12 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For the Wrapping and Finishing Touches:
- 1 package (17.3 oz) puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Small black olives, black sesame seeds, or black food coloring gel (for mummy eyes)
- Optional: Ranch or sour cream for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15-20 minutes to bake. Including a short cooling time, you’ll have your spooky Jalapeño Popper Mummies ready in about 40 minutes total — quick and fun for any Halloween gathering!
Step-by-Step Instructions:
1. Prepare the Jalapeños:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice off the stem end of each jalapeño and carefully remove the seeds and veins to reduce the heat. Keep the pepper mostly intact for stuffing.
2. Make the Cheese Filling:
In a mixing bowl, combine the softened cream cheese, shredded cheddar and mozzarella cheeses, garlic powder, onion powder, smoked paprika (if using), and salt and pepper to taste. Stir until well blended and creamy.
3. Stuff and Wrap the Jalapeños:
Fill each jalapeño with the cheese mixture, packing it in firmly but without overflowing. Unroll the thawed puff pastry sheets on a lightly floured surface, and cut them into thin strips about ½ inch wide. Wrap the strips around each stuffed jalapeño to create a mummy look, leaving spaces near the top for the eyes. Overlap strips loosely for a fun, bandaged effect.
4. Bake and Decorate:
Arrange the wrapped jalapeños on the prepared baking sheet, seam side down. Brush the puff pastry gently with beaten egg for a golden finish. Bake in the oven for 15-20 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes.
5. Add the Eyes and Serve:
For the eyes, place small edible eyes if you have them. Alternatively, create white “eyes” with small rounds of cream cheese or sliced white cheese, and add pupils using tiny pieces of black olive, black sesame seeds, or dots of black food coloring gel. Serve warm, alongside ranch or sour cream dip if you like.
Enjoy your spooky, cheesy Halloween Jalapeño Popper Mummies — a perfect party treat!
Can I Use Frozen Jalapeños for This Recipe?
It’s best to use fresh jalapeños because frozen ones can be too watery and mushy after thawing, which affects both texture and flavor. If you only have frozen, thaw them completely and pat dry before stuffing.
How Can I Make These Jalapeño Poppers Milder?
Remove all seeds and veins carefully, as they hold most of the heat. You can also substitute jalapeños for mini sweet peppers to make a completely mild version while keeping the fun presentation.
Can I Prepare These Ahead of Time?
Yes! You can stuff and wrap the jalapeños, then refrigerate them on the baking sheet covered with plastic wrap for up to 24 hours. Bake just before serving for the crispiest puff pastry.
How Should I Store Leftovers?
Keep leftover mummies in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 10 minutes to crisp the pastry back up before serving.