Halloween Jalapeño Popper Mummies
Halloween Jalapeño Popper Mummies are a fun and spicy treat that’s perfect for any spooky party. These little mummies are made from jalapeño peppers filled with a creamy cheese mixture…
Tip: save now, cook later.Halloween Jalapeño Popper Mummies are a fun and spicy treat that’s perfect for any spooky party. These little mummies are made from jalapeño peppers filled with a creamy cheese mixture and wrapped up in flaky dough strips to look like tiny wrapped mummies. The crispy golden crust with the spicy, cheesy inside makes them a real crowd-pleaser.
I love making these because they’re not only tasty but also so playful and easy to customize. You can adjust the spice level by using more or fewer jalapeños, and I like to add a little bacon to the filling for an extra twist. Wrapping them up is a fun little craft project that gets everyone in a Halloween mood, and they always get a few laughs when you serve them.
These popper mummies are perfect served warm right out of the oven, maybe with a simple dipping sauce like ranch or a cool yogurt dip to balance the heat. I always enjoy watching everyone’s faces light up when they bite into these spicy little wraps. They make any Halloween gathering feel extra festive and tasty!
Key Ingredients & Substitutions
Jalapeño Peppers: These bring the spicy kick to your mummies. If you want less heat, try using mini sweet peppers or mild Anaheim peppers instead. Removing seeds helps tame the spice too.
Cream Cheese & Cheddar: Cream cheese keeps the filling creamy, and sharp cheddar adds great flavor. You can swap cheddar for Monterey Jack or mozzarella if you want a milder taste.
Puff Pastry: Puff pastry creates those crispy mummy “bandages.” If puff pastry isn’t handy, you could use crescent roll dough, but puff pastry gives a flakier finish.
Candy Eyeballs: These give the mummies their playful look. If you don’t have candy eyes, small dots of cream cheese with black peppercorns or olives work great as eye substitutes.
How Do You Wrap Jalapeños Neatly Like Mummy Bandages?
Wrapping jalapeños with puff pastry can be tricky because it’s easy to wrap too tightly or leave big gaps. Here’s how to make it look just right:
- Use thin strips (about ½ inch wide) of puff pastry. This helps create little “bandages” that can overlap nicely.
- Wrap the strips loosely, letting some space show between layers. This gives an authentic mummy look.
- Leave a small open spot at the top where you’ll place the eyes later.
- Crisscross the strips across each other for a more fun and uneven look rather than lining them straight.
- Brush with egg wash before baking to get a golden shine on the pastry strips.
Patience while wrapping makes the difference! I find it easier to set up all my strips and jalapeños first, then wrap quickly one after another.
Equipment You’ll Need
- Baking sheet – perfect for holding your mummies as they bake evenly and get crispy.
- Parchment paper – keeps your baking sheet clean and stops the pastries from sticking.
- Mixing bowl – you’ll combine the cream cheese and spices here easily.
- Sharp knife – for slicing jalapeños in half cleanly and safely (wear gloves to protect your hands).
- Rolling pin – helps you roll out puff pastry evenly for neat strips.
- Pastry brush – perfect for applying egg wash to make golden, shiny mummy bandages.
Flavor Variations & Add-Ins
- Add cooked bacon bits to the cheese filling for a smoky, salty twist that balances out the spice.
- Swap cheddar for pepper jack cheese to add more heat and a little extra flavor depth.
- Mix in chopped fresh cilantro or green onions for a fresh herb note that brightens the filling.
- Use mini sweet peppers instead of jalapeños if you prefer milder, less spicy poppers.
Halloween Jalapeño Popper Mummies
Ingredients You’ll Need:
For the Poppers:
- 8 fresh jalapeño peppers
- 8 oz (225g) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika (optional)
- Salt and pepper, to taste
For Wrapping and Decoration:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Candy eyeballs or edible eyes (for decoration)
Time Needed
This recipe takes about 15 minutes to prepare and about 15-20 minutes to bake. You can expect to finish in around 35 minutes total, including a quick cool-down before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Jalapeños
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep things tidy.
Slice the jalapeños in half lengthwise. Carefully remove seeds and membranes to reduce heat (wear gloves to protect your hands from the spice!).
2. Make the Cheese Filling
In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix well until smooth and creamy.
3. Fill the Jalapeños and Wrap
Spoon or pipe the cheese mixture into each jalapeño half, filling generously.
Roll out your puff pastry on a lightly floured surface. Cut it into thin strips about ½ inch wide to look like mummy bandages.
Wrap each stuffed jalapeño half loosely with the pastry strips, leaving a small gap near the top for the eyes. Cross the strips over each other to create that mummy effect.
4. Bake and Decorate
Place your wrapped jalapeños on the baking sheet. Brush each one with the beaten egg to help them turn golden and crispy.
Bake for 15-20 minutes or until the pastry is puffed and beautifully golden.
Once out of the oven, quickly press candy eyeballs onto the cheese showing near the top to give each mummy a spooky look.
5. Serve
Let them cool just a bit so they’re easier to handle. Serve warm with ranch dip or your favorite sauce for a delicious and festive Halloween treat!
Can I Make Halloween Jalapeño Popper Mummies Ahead of Time?
Yes! You can prepare and wrap the jalapeños a few hours in advance. Keep them covered in the fridge and bake just before serving for the freshest, crispiest results.
How Can I Reduce the Spice Level?
Remove all seeds and membranes from the jalapeños, or substitute with milder peppers like mini sweet peppers or poblano peppers for less heat.
Can I Use Frozen Puff Pastry?
Absolutely! Just be sure to thaw the puff pastry completely according to package instructions before using it, so it’s easy to roll and wrap.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the puff pastry crispy.
