Mummy Jalapeño Poppers with Cream Cheese Filling

Introduction

Halloween is the season for fun, creativity, and deliciously spooky bites. Mummy Jalapeño Poppers with Cream Cheese Filling are the ultimate crowd-pleasing appetizer that perfectly combines festive presentation with bold flavors. Fresh jalapeños are filled with a creamy, cheesy filling, then wrapped in golden crescent roll “bandages” to look like little mummies. Once baked, they’re crispy, gooey, and absolutely irresistible.

These mummy-inspired poppers are a fantastic mix of playful and indulgent. They make a wonderful addition to Halloween parties, family nights, or even as a spooky starter before a themed dinner. Pair them with a tangy dipping sauce, and you’ve got a dish that’s both festive and finger-licking good.

Why I Love This Recipe

I love this recipe because it turns a classic appetizer into something whimsical and memorable. The jalapeños deliver just the right amount of spice, the cream cheese filling balances it with creamy richness, and the golden “mummy wrap” adds a fun crunch. Plus, the edible candy eyes give them personality that will make both kids and adults smile.

It’s a perfect example of how food can bring joy—not only because it tastes delicious but because it makes people laugh and get into the Halloween spirit.

Why This Is a Must-Try Dish

• Festive & Fun – Instantly brings Halloween cheer to the table.
• Perfect Balance of Flavors – Creamy, cheesy filling balances spicy jalapeños.
• Kid-Friendly – You can make a mild version for little ones by deseeding the peppers fully.
• Easy to Make – Uses simple store-bought dough for wrapping.
• Party-Ready – Bite-sized, portable, and great for sharing.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12 poppers (about 6 servings)
• Calories per Serving: ~180 kcal
• Course: Appetizer / Snack
• Cuisine: American, Halloween-inspired

Ingredients

For the Jalapeño Poppers:

• 6 large fresh jalapeños, halved and seeded
• 8 oz (225 g) cream cheese, softened
• 1 cup shredded cheddar cheese (or pepper jack for extra heat)
• 2 cloves garlic, minced
• ½ tsp onion powder
• ½ tsp smoked paprika (optional, for smoky flavor)
• Salt & black pepper, to taste
• 1 package crescent roll dough (or puff pastry sheets)
• 24 candy eyes (or use small pieces of black olives)
• 1 egg, beaten (for egg wash)

Optional Garnish / Dip:

• Marinara sauce, ranch dressing, or spicy sriracha mayo

Cooking Directions

Step 1 – Prepare the Jalapeños

1. Preheat oven to 375°F (190°C).
2. Slice jalapeños in half lengthwise, remove seeds and membranes (use gloves if needed).

Step 2 – Make the Filling

3. In a bowl, mix cream cheese, shredded cheddar, garlic, onion powder, smoked paprika, salt, and pepper until smooth and combined.

Step 3 – Fill the Jalapeños

4. Spoon or pipe the cheese filling into each jalapeño half, smoothing the top.

Step 4 – Wrap Like Mummies

5. Roll out crescent roll dough and cut into thin strips.
6. Wrap strips around each jalapeño half, leaving small gaps for “eyes.”
7. Brush lightly with beaten egg for golden baking.

Step 5 – Bake

8. Place on a parchment-lined baking sheet.
9. Bake for 18–20 minutes, until dough is puffed and golden brown.

Step 6 – Add Eyes

10. Remove from oven and let cool slightly.
11. Stick candy eyes onto each mummy popper (use a dab of cream cheese to hold in place).

Step-by-Step Preparation Method

1. Slice and deseed jalapeños.
2. Mix cheesy cream filling.
3. Fill jalapeño halves generously.
4. Wrap with thin dough strips like mummy bandages.
5. Bake until golden.
6. Cool slightly, then add eyes.
7. Serve warm with dipping sauce.

How to Serve

• Arrange on a spooky platter with fake cobwebs or mini pumpkins for Halloween flair.
• Serve warm with marinara, ranch, or spicy mayo as a dipping sauce.
• Great as a party appetizer or snack before the main Halloween meal.

Recipe Tips

• Wear gloves when handling jalapeños to avoid irritation.
• Don’t overstuff the peppers—the filling may ooze out.
• Candy eyes should be added after baking to prevent melting.
• If you don’t have candy eyes, use small olive slices or black sesame seeds.

Variations

• Mild Version: Use mini sweet peppers instead of jalapeños.
• Extra Spicy: Mix in chopped pickled jalapeños or hot sauce with the cream cheese.
• Bacon-Wrapped Mummies: Add a slice of bacon under the dough wrap for smoky flavor.
• Meaty Mummies: Mix in crumbled sausage or ground beef with the cream cheese filling.
• Vegan Version: Use vegan cream cheese, dairy-free cheese shreds, and puff pastry.

Freezing & Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in oven at 350°F (175°C) for 8–10 minutes until crisp again.
• Freezing: Wrap unbaked filled jalapeños (without eyes) in dough, freeze on a tray, then transfer to freezer bags. Bake straight from frozen, adding 3–5 minutes to cook time.

Special Equipment Needed

• Baking sheet lined with parchment paper
• Mixing bowl
• Small knife for deseeding jalapeños
• Gloves (optional but recommended for handling peppers)

Conclusion

Mummy Jalapeño Poppers with Cream Cheese Filling are the ultimate spooky appetizer for Halloween. They’re cheesy, spicy, and wrapped in adorable mummy bandages that make them both fun and delicious. Whether you make them mild for kids or spicy for adults, they’re guaranteed to be a hit at any gathering. Easy to make, crowd-pleasing, and packed with personality—this is one Halloween recipe you won’t want to miss!