Halloween Mummy Jalapeño Poppers
These Halloween Mummy Jalapeño Poppers are a spooky twist on the classic cheesy appetizer.
Fresh jalapeños are stuffed with a rich cream cheese and cheddar filling, wrapped in strips of golden pastry, and finished with candy eyes to turn each pepper into a miniature mummy.
They’re ideal for Halloween parties, appetizer platters, or a fun savory snack alongside other spooky treats.
Ingredients
- 6 large jalapeño peppers
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tablespoon water
- 24 edible candy eyes
Instructions
Prepare the Jalapeños
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice each jalapeño in half lengthwise, keeping the stem attached where possible.
Use a small spoon to remove the seeds and white membranes. Removing most of the membrane will produce milder poppers, while leaving a little behind will give them more heat.
Make the Cheese Filling
Combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika in a bowl.
Season lightly with salt and black pepper and mix until well combined.
Spoon the cheese mixture into each jalapeño half, filling it generously but keeping the filling roughly level with the top of the pepper.
Create the Mummy Wrapping
Unroll the puff pastry and cut it into thin strips approximately ¼ inch (6 mm) wide.
Wrap several strips around each stuffed jalapeño, overlapping them at different angles to resemble mummy bandages.
Leave a small opening near the top for the mummy’s eyes.
Don’t worry about making the pastry perfectly even—the irregular wrapping helps create the mummy appearance.
Add the Egg Wash
Place the wrapped jalapeños onto the prepared baking sheet.
Whisk together the egg and water. Lightly brush the exposed pastry with the egg wash to help it turn crisp and golden in the oven.
Bake
Bake for 15–20 minutes, or until the pastry is puffed and golden brown and the cheese filling is hot and bubbling.
Remove from the oven and allow the poppers to cool for about 5 minutes.
Add the Mummy Eyes
Place two edible candy eyes into the opening on each mummy.
For a savory alternative to candy eyes, use tiny circles of mozzarella or cream cheese with small pieces of black olive in the centers.
Best Cheese for Mummy Jalapeño Poppers
Cream cheese and cheddar make an excellent combination for these poppers. Cream cheese provides a smooth, rich filling while cheddar adds a stronger savory cheese flavor.
For variations, try Monterey Jack, Pepper Jack, Colby Jack, mozzarella, or smoked Gouda. Pepper Jack is particularly good if you want an even spicier Halloween food idea.
Recipe Tips
Choose large, relatively straight jalapeños, as they’re easier to fill and wrap with pastry.
Make sure the cream cheese is softened before mixing so the filling is smooth and easy to spoon into the peppers.
Cut the pastry strips thinly. Thick strips can expand considerably during baking and hide the jalapeño completely.
Leave enough space between the pastry strips around the upper part of each pepper for the mummy’s eyes.
For a milder appetizer, carefully remove all of the seeds and membranes from the jalapeños before filling.
Make Ahead
The mummy jalapeño poppers can be assembled several hours ahead of time. Arrange them on a baking sheet, cover, and refrigerate until you’re ready to bake.
For the best results, add the eyes after baking so they stay firmly in place and retain their appearance.
Serving Suggestions
Serve the mummy poppers warm with ranch dressing, sour cream, salsa, or a smoky chipotle dipping sauce.
Arrange them on a dark platter with other Halloween appetizers for an easy spooky party spread.
