Jalapeño Popper Mummies Recipe
If you’re on the hunt for a show-stopping Halloween appetizer that’s as fun as it is delicious, look no further than the Jalapeño Popper Mummies Recipe. These adorable, spooky snacks are the ultimate crowd-pleaser: spicy jalapeños stuffed with creamy, cheesy filling, all wrapped up in golden pastry “bandages” and finished with candy eyeballs for a playful finish. Whether you’re feeding party guests or just want to surprise your family with something festive, this recipe is guaranteed to bring big smiles (and maybe a few delighted squeals) to your table.
Ingredients You’ll Need
The magic of the Jalapeño Popper Mummies Recipe lies in its clever use of simple, everyday ingredients. Each one plays a starring role, creating a perfect harmony of flavor, texture, and eye-catching appearance. Here’s why you can’t skip a single part:
- Fresh jalapeño peppers: The backbone of the recipe, these peppers provide just the right kick of heat and a firm vessel for the cheesy filling.
- Cream cheese (softened): This is the creamy base that mellows out the spice and gives each bite a rich, smooth texture.
- Shredded cheddar cheese: Adds sharpness and a gooey, melty quality to the filling.
- Garlic powder: Brings a subtle savory note that enhances the filling’s flavor.
- Onion powder: For a gentle sweetness and depth that rounds out the cheese mixture.
- Salt: Just a pinch is all you need to make the flavors pop.
- Crescent roll dough or puff pastry: The secret to those irresistible “mummy bandages”—choose your favorite, both bake up beautifully golden and flaky.
- Candy eyeballs: These turn ordinary jalapeño poppers into delightful little mummies and are sure to charm kids and adults alike.
- Egg (beaten, for egg wash): Brushing the dough with egg wash gives your mummies a shiny, golden finish.
How to Make Jalapeño Popper Mummies Recipe
Step 1: Prep the Peppers
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. Put on some gloves (trust me, your skin will thank you later), slice each jalapeño in half lengthwise, and carefully scoop out the seeds and membranes. This not only tames the heat a bit but also makes a perfect pocket for the cheesy filling.
Step 2: Mix the Cheesy Filling
In a mixing bowl, blend together the softened cream cheese, shredded cheddar, garlic powder, onion powder, and salt until you have a smooth, well-combined mixture. This filling is the creamy, savory heart of the Jalapeño Popper Mummies Recipe. If you’re feeling adventurous, toss in a few chopped pickled jalapeños for extra zing!
Step 3: Stuff the Jalapeños
Using a spoon (or a piping bag for extra neatness), fill each jalapeño half generously with the cheese mixture. Don’t skimp—each bite should be packed with flavor. Smooth the tops so they’re level with the edges for easier wrapping.
Step 4: Wrap with Dough
Roll out your crescent dough or puff pastry and slice it into long, thin strips. Gently wrap each stuffed jalapeño half with the dough strips, leaving a little gap near the top for the “face.” This step is where the mummies really come to life! Don’t worry about perfection—the more uneven the wrapping, the cuter and spookier they look.
Step 5: Brush with Egg Wash
With a pastry brush, lightly coat the dough-wrapped jalapeños with the beaten egg. This simple step ensures your Jalapeño Popper Mummies Recipe bakes up golden and glossy, giving them that irresistible bakery-style finish.
Step 6: Bake to Perfection
Arrange the wrapped jalapeños on your prepared baking sheet, spacing them apart so they bake evenly. Pop them in the oven for 13–15 minutes, or until the dough is puffed and golden brown. The kitchen will smell amazing—cheesy, buttery, and just a little bit spicy!
Step 7: Add the Eyes and Serve
Once the mummies have cooled slightly, press two candy eyeballs into the exposed filling at the top of each one. This is when the magic really happens—your spooky little appetizers are ready to delight everyone! Serve them warm for maximum gooey, cheesy goodness.
How to Serve Jalapeño Popper Mummies Recipe
Garnishes
A sprinkle of chopped fresh chives or parsley adds a burst of green and a hint of freshness, making your Jalapeño Popper Mummies Recipe look even more vibrant on the plate. For a little extra kick, serve with a drizzle of hot sauce or a side of your favorite salsa for dipping.
Side Dishes
Pair these mummies with other Halloween favorites like sweet potato fries, crunchy veggie sticks, or a festive black bean dip. Their creamy, spicy filling makes them the perfect finger food to balance out crisp, cool sides or even a refreshing salad.
Creative Ways to Present
For a truly memorable spread, arrange your Jalapeño Popper Mummies Recipe on a “graveyard” platter—scatter them around a bed of blue corn tortilla chip “dirt” and edible “bones” (pretzel sticks). Or, line them up in a spiral for a fun mummy parade that guests won’t be able to resist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Jalapeño Popper Mummies Recipe (a rare occurrence!), simply store them in an airtight container in the refrigerator for up to three days. The flavors actually meld together even more overnight, making for a tasty snack the next day.
Freezing
To freeze, assemble the mummies up to the point of baking, then lay them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to one month. When you’re ready to serve, bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, place the mummies on a baking sheet and warm them in a 350°F (175°C) oven for about 8–10 minutes. This keeps the pastry crisp and the filling gooey—no soggy mummies here! If reheating from frozen, you may need to add a couple more minutes.
FAQs
Can I make Jalapeño Popper Mummies Recipe ahead of time?
Absolutely! You can prep the stuffed and wrapped jalapeños a day in advance and keep them covered in the fridge. When party time arrives, just pop them in the oven, add the eyes after baking, and you’re all set.
Are these mummies very spicy?
The heat level really depends on your jalapeños. Removing the seeds and membranes tames the spice quite a bit, but for an extra mild version, choose larger, milder peppers or use mini sweet peppers instead.
What if I can’t find candy eyeballs?
No worries! Tiny pieces of black olive or dots of sriracha on cream cheese work as cute stand-ins for eyes. The Jalapeño Popper Mummies Recipe is all about creativity and fun.
Can I use a different type Appetizer
Definitely. Feel free to swap in pepper jack, mozzarella, or even a smoky gouda for a new twist on the classic filling. Just make sure the cheese melts smoothly for that perfect, gooey bite.
Are Jalapeño Popper Mummies Recipe vegetarian?
They can be! Just choose vegetarian-friendly dough and cheese (most crescent rolls are, but always double-check the label) and you’re good to go for your next meatless gathering.
Final Thoughts
If you’re ready to bring a little spooky joy and a lot of flavor to your next get-together, you simply have to try the Jalapeño Popper Mummies Recipe. They’re easy to make, totally customizable, and destined to be the highlight of any party. Happy haunting—and happy snacking!
Print
Jalapeño Popper Mummies Recipe
- Total Time: 35 minutes
- Yield: 20 mummies 1x
- Diet: Vegetarian
Description
Jalapeño Popper Mummies are a fun and spooky appetizer perfect for Halloween parties. These stuffed jalapeños are filled with a creamy cheese mixture, wrapped in crescent dough to resemble mummies, and decorated with candy eyeballs for a playful touch.
Ingredients
Jalapeños and Filling
- 10 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Dough and Toppings
- 1 (8 oz) tube crescent roll dough or puff pastry
- 20 candy eyeballs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup. Slice the jalapeños in half lengthwise, then carefully remove all seeds and membranes to reduce the heat level and make room for the filling.
- Make Cheese Filling: In a medium bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt. Stir well until all ingredients are evenly mixed to create a flavorful, creamy filling.
- Fill Jalapeños: Spoon the cheese mixture into each jalapeño half, filling them generously but evenly to ensure each bite has a perfect balance of pepper and cheese.
- Wrap with Dough: Roll out the crescent roll dough on a flat surface and cut it into thin strips. Wrap each stuffed jalapeño half with the dough strips, overlapping slightly to resemble mummy bandages. Leave a small gap near the top of each jalapeño so the cheese filling is still visible to place the candy eyeballs later.
- Apply Egg Wash: Lightly brush the dough-wrapped jalapeños with beaten egg to help the dough brown beautifully and achieve a shiny finish once baked.
- Bake: Arrange the wrapped jalapeños on the prepared baking sheet and bake in the preheated oven for 13 to 15 minutes, or until the dough is golden brown and cooked through.
- Add Eyes and Serve: Remove the jalapeño mummies from the oven and allow them to cool slightly. Press two candy eyeballs into the exposed filling of each jalapeño mummy for a creepy yet cute presentation. Serve warm for the best flavor and texture.
Notes
- Wear gloves while handling jalapeños to avoid skin irritation from the pepper oils.
- For an extra spicy kick, add chopped pickled jalapeños into the cheese filling mixture.
- These mummies can be prepped ahead of time and baked just before serving to save time during your party.
- Substitute crescent roll dough with puff pastry for a flakier texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mummy
- Calories: 110
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 20 mg
