Mummy Jalapeño Poppers are a fun twist on a classic snack! They’re spicy jalapeños stuffed with cream cheese and wrapped in a flaky pastry that looks like a cute mummy.
Who knew snacks could be this spooky and tasty? I love serving these at parties; they’re perfect for getting everyone in the Halloween spirit while munching happily!
Key Ingredients & Substitutions
Jalapeño Peppers: These are the stars of the show! Medium-sized jalapeños give a nice balance of heat and flavor. If you want them milder, consider using sweet mini peppers instead. They won’t pack the same heat but will still deliver a crunchy texture.
Cream Cheese: The creamy base makes these poppers scrumptious. If you’re dairy-free, a vegan cream cheese works well as a substitute. I’ve also made these with rich ricotta for a different flavor.
Cheddar Cheese: Sharp cheddar adds depth. You can swap it for Monterey Jack or a cheese blend if you prefer a milder flavor. I even mixed in some pepper jack for an extra kick!
Puff Pastry: This gives the best flaky texture when baked. If you’re short on time, crescent roll dough is a great alternative. However, allow enough room for the dough to expand, as it rises nicely!
How Do I Get the Perfect Wrap on My Jalapeño Poppers?
Wrapping the jalapeños can be tricky, but here’s how to nail it:
- Once you roll out your dough, cut it into thin strips, about 1/2 inch wide.
- Start at one end of the jalapeño and lay the strip at a slight angle, then wrap it around, crisscrossing as you move up.
- Leave a small opening at the top for the eyes. Don’t worry about perfection; a little unevenness adds character!
And remember, brush the wrapped dough lightly with the beaten egg to achieve that beautiful golden color when baking! Enjoy making a batch of these fun poppers!
How to Make Mummy Jalapeño Poppers
Ingredients:
- 12 medium jalapeño peppers, halved lengthwise and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 sheet refrigerated puff pastry or crescent roll dough, thawed
- 24 edible candy eyes or small dots of cream cheese with black food gel for eyes
- 1 egg, beaten (for egg wash)
Time Needed:
This recipe takes about 15 minutes to prepare and 25 minutes to bake. In total, you’ll need around 40 minutes before you can enjoy your spooky treats. Perfect for a Halloween party or a fun family snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Jalapeños:
Carefully cut the jalapeños in half lengthwise. Use a spoon or knife to remove the seeds and membranes inside, which will reduce the spiciness of the peppers. If you enjoy a little heat, you can keep some of the seeds!
3. Make the Filling:
In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, crumbled bacon (if using), chopped green onions, garlic powder, salt, and pepper. Stir until everything is well combined and creamy.
4. Fill the Jalapeños:
Take each jalapeño half and spoon the cheese mixture generously into the cavity, making sure to fill them nicely.
5. Prepare the Dough:
On a lightly floured surface, roll out the puff pastry or crescent roll dough. Cut the dough into thin strips, about 1/2 inch wide. This will be used to wrap your jalapeños.
6. Wrap the Jalapeños:
Wrap each stuffed jalapeño with the strips of dough in a crisscross pattern to mimic cute mummy bandages! Leave a small space at the top unwrapped for the eyes.
7. Bake the Poppers:
Place your wrapped jalapeños on the prepared baking sheet. Brush the dough lightly with the beaten egg; this gives it a lovely golden color when baked. Bake in the oven for 20-25 minutes or until the pastry is crispy and golden brown.
8. Add the Mummy Eyes:
Once baked, remove from the oven and while they’re still warm, place an edible candy eye on top of each mummy jalapeño, or you can create eyes using small dots of cream cheese with black food gel.
9. Cool and Serve:
Allow the Mummy Jalapeño Poppers to cool for a few minutes, then serve warm. Enjoy these spooky delights with friends and family!
These adorable and tasty stuffed jalapeño poppers are sure to be a hit for any Halloween celebration or fun gathering!
Can I Use Different Types of Peppers?
Absolutely! While jalapeños provide a nice balance of flavor and heat, you can swap them for milder sweet mini peppers if you’re looking for a non-spicy option. Just remember to adjust the baking time if you’re using a different size pepper.
What Can I Substitute for Cream Cheese?
If you’re not a fan of cream cheese, you can use ricotta cheese for a lighter option or vegan cream cheese if you want a dairy-free alternative. Both will work well in this recipe!
Can I Prepare These Ahead of Time?
Yes! You can assemble the poppers in advance and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap. When you’re ready to bake, you may need to add a couple of extra minutes to the baking time if they are chilled.
How Should I Store Leftover Mummy Jalapeño Poppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Enjoy them warm for the best texture!