Mummy Jalapeño Cheese Poppers

Mummy Jalapeño Poppers are always the centerpiece of my Halloween table because they combine a creamy cheese filling with spicy peppers, all wrapped up to look like cute little mummies. Whether you want something easy that thrills a crowd or need a delicious vegetarian bite, these playful appetizers never disappoint.

I first made these for a classroom party and every parent asked for the recipe afterward. I love how you get the classic popper flavor with a festive twist that makes everyone smile.

Ingredients

• Jalapeño peppers: Twelve medium-sized jalapeños are best as they are easy to hold and have the perfect natural pocket for stuffing try to pick ones that are firm and smooth for best results
• Cream cheese: The foundation for the creamy filling choose a full fat block for maximum smoothness and flavor
• Cheddar cheese: Adds sharp tangy flavor and lovely melt look for freshly shredded cheddar for best melting texture
• Garlic: Adds savory depth use a fresh clove for bold flavor
• Onion powder: Gives subtle savory base and balances the heat choose pure onion powder for most reliable results
• Smoked paprika: Brings smoky warmth which matches well with cheddar and jalapeños use Spanish smoked paprika for deeper flavor
• Salt and black pepper: Enhances every flavor a small pinch boosts the filling use flaky salt if possible for easier blending
• Crescent roll dough or puff pastry: Creates the signature mummy strips either will bake up golden and flaky pick refrigerated options for ease
• Candy eyes: Essential for that playful look check edible candy eyes at baking stores or make your own from icing and chocolate chips

Instructions

Prep and Preheat:

Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit and lay parchment paper on a baking sheet which keeps everything from sticking and gives an easy clean up

Make the Filling:

Blend the softened cream cheese with shredded cheddar garlic onion powder smoked paprika salt and pepper in a medium bowl mash until completely smooth so every bite is even and cheesy

Fill the Jalapeños:

Using a spoon generously pack each jalapeño half with the creamy cheese mixture smooth out the tops for a neat finish and ensure each pepper is filled right to the edges so every popper bakes evenly

Wrap like Mummies:

Slice the dough into very thin strips then wrap each jalapeño with two to three strips leaving gaps for the “bandaged” appearance gently press the ends to keep everything secured during baking avoid overwrapping so the filling can bubble through

Arrange and Bake:

Lay the wrapped jalapeños on the lined sheet give each one a bit of space as they expand while baking bake for eighteen to twenty minutes until the dough shines golden and the cheese is visibly bubbling

Decorate the Faces:

Remove poppers from the oven let cool for about five minutes then carefully dot two candy eyes on the tops pressing lightly so they set into the warm dough this brings out the perfect “mummy” effect

Serve Warm:

Transfer to a platter and serve immediately warm for the best stretchy cheese and crisp dough

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My favorite ingredient is smoked paprika because it brings a depth you do not expect in a party snack. My kids love helping wrap the poppers and placing the candy eyes the kitchen is full of giggles every time we make these together.

Storage Tips

These poppers are best enjoyed fresh but cool leftovers quickly and store in a tightly sealed container in the fridge for up to two days. Reheat in the oven at low temperature so the dough stays crisp. Avoid microwaving longer than twenty seconds since the cheese filling can become soggy.

Ingredient Substitutions

If you need a gluten free option swap the crescent or puff pastry for a gluten free pastry or thinly sliced zucchini ribbons. You can easily make this dairy free by using plant based cream cheese and cheddar shreds. For a mild version use mini bell peppers instead of jalapeños and skip the soaking step.

Serving Suggestions

Set out a tray with ranch or chipotle dipping sauce for extra flavor. Add a few olives and celery sticks for crunch. For Halloween parties I serve these with a pumpkin themed punch for a complete spooky spread.

Cultural and Historical Context

Jalapeño poppers originally became popular in the American Southwest as a riff on chiles rellenos. Wrapping them in dough came later as a fun finger food idea for gatherings. The “mummy” look has become a staple for Halloween parties across the United States over the last decade.

Seasonal Adaptations

You can swap out jalapeños for shishito peppers in summer for a milder treat Use herbed dough in spring for an extra fresh twist Fill with smoked gouda instead of cheddar in the winter for extra richness

Success Stories

Every time I bring these to a potluck they disappear in minutes. The kids beg for them even after Halloween. One neighbor told me they now make “mummies” for every birthday party never just for October.

Freezer Meal Conversion

To make ahead freeze the stuffed but unbaked jalapeños wrapped in dough on a tray. Once frozen transfer to a freezer container and keep up to one month. Bake straight from frozen just add five extra minutes to the bake time.

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Serve these warm for the best flavor and fun. Their festive appearance is guaranteed to delight all ages.

Recipe Q&A

→ How do I reduce the heat of jalapeños?

Soak jalapeño halves in cold water for 15 minutes before stuffing to mellow their heat for a milder flavor.

→ Can I use puff pastry instead of crescent dough?

Yes, thin strips of puff pastry work well for wrapping and yield a flaky, golden texture when baked.

→ What can I use for eyes if candy eyes are unavailable?

Dot small amounts of sour cream and pieces of black olives to create edible mummy eyes as an alternative.

→ Are these suitable for vegetarians?

Yes, they are vegetarian but contain dairy and gluten. Check candy eye ingredients for allergens.

→ What dipping sauces pair well?

Ranch and chipotle sauces complement the cheesy jalapeño flavor and add extra zest to each bite.

→ How should these poppers be served?

Serve warm for the best flavor and texture, ideally fresh from the oven with dipping sauce on the side.