These Jalapeno Popper Mummies are a fun twist on a tasty classic! Wrapped in flaky pastry, they’re filled with creamy cheese and spicy jalapenos—perfect for Halloween or any party!
Kids and adults alike love them, and I can’t help but laugh at their silly, spooky look. They’re great for sharing, but I usually keep a few for myself—how can you resist that cheesy goodness? 😂
Key Ingredients & Substitutions
Jalapeño Peppers: Fresh jalapeños are key for that spicy kick. If you want something milder, try using mini sweet peppers instead, or skip the seeds from the jalapeños to tone down the heat.
Cream Cheese: This gives a creamy base to the filling. If you’re looking for a lighter option, consider using Greek yogurt or a lower-fat cream cheese. Dairy-free cream cheese also works well!
Chedder Cheese: Sharp cheddar offers great flavor, but you can substitute with mozzarella for a milder taste or pepper jack for an extra kick!
Bacon: I love adding crumbled bacon for extra flavor, but you can use turkey bacon or omit it entirely for a vegetarian option. Try adding chopped green onions or sun-dried tomatoes for added flavor instead!
Puff Pastry: If you can’t find puff pastry, phyllo dough is a fun alternative, just layer it well! However, expect a crunchier texture.
How Do I Make Sure the Puff Pastry Turns Out Perfectly Golden?
Getting a golden-brown finish on puff pastry can be tricky, but here are a few tips:
- Make sure to thaw the puff pastry properly; it should be cold but pliable.
- Roll it out slightly to ensure even thickness before cutting into strips.
- Don’t skip the egg wash; it helps create that beautiful color. You can also use milk or cream for a similar effect.
- Oven temperature is key! Bake them at 400°F (200°C) to ensure they puff up nicely.
Keep an eye on them while baking; every oven is different, and you want to pull them out when they’re golden brown and puffy.
Jalapeno Popper Mummies
Ingredients You’ll Need:
For the Filling:
- 8 large jalapeño peppers
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For the Mummy Wrapping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
For Decoration:
- Edible candy eyes (about 16-24, 2-3 per mummy) or small dots of cream cheese and black food coloring for eyes
How Much Time Will You Need?
You’ll need about 30 minutes total. The prep will take around 15 minutes to get everything ready, and then you’ll bake the mummies for about 15-20 minutes until the pastry is golden and crispy. Perfect to whip up for a quick snack or an easy appetizer!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to make cleanup easier afterward!
2. Prepare the Jalapeños:
Slice each jalapeño in half lengthwise, then carefully scoop out the seeds and membranes to reduce the heat level. Remember to wear gloves for this step, as the oils from jalapeños can irritate your skin.
3. Make the Creamy Filling:
In a medium-sized bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, plus a sprinkle of salt and pepper. Mix everything together until it’s well combined and creamy.
4. Stuff the Jalapeños:
Spoon the cheesy filling mixture evenly into each jalapeño half, making sure to fill them generously!
5. Wrap It Up:
Roll out the thawed puff pastry on a lightly floured surface and cut it into thin strips (about 1/2 inch wide). Now, wrap the strips around each stuffed jalapeño half, leaving some gaps so the filling can peek through, making them look like mummy bandages.
6. Get Ready for the Oven:
Place the wrapped jalapeños on your prepared baking sheet and give them a nice brush with the beaten egg for that golden finish!
7. Bake to Perfection:
Pop them in the oven and bake for about 15-20 minutes, until the pastry is wonderfully puffed and beautifully golden brown. Oh, the aroma will be amazing!
8. Add the Finishing Touches:
Once out of the oven, let them cool slightly. Then, attach the candy eyes to each mummy! If they don’t stick easily, just use a tiny bit of cream cheese to “glue” them on.
9. Serve and Enjoy:
Serve your spooky Jalapeno Popper Mummies warm. They make for a fantastic party snack or a fun appetizer for Halloween gatherings!
This recipe makes about 16 mummies (2 halves for each jalapeño), perfect for sharing—or keeping all to yourself if you prefer!
Can I Use Different Peppers for This Recipe?
Absolutely! While jalapeños are traditional for that spicy kick, you can use other peppers like mini sweet peppers for a milder version or even poblano peppers for a deeper flavor.
How Do I Store Leftover Jalapeno Popper Mummies?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes to ensure they maintain their crispy texture.
Can I Make These Mummies Ahead of Time?
Yes! You can prepare the stuffed jalapeños and wrap them in puff pastry, then refrigerate them for up to 24 hours before baking. Just brush with egg wash right before baking to get that golden finish!
What If I Don’t Have Puff Pastry?
If you can’t find puff pastry, phyllo dough works as a fun alternative! Just layer multiple sheets for extra thickness, but keep in mind it will have a crunchier texture compared to puff pastry.