Mummy Jalapeño Cheese Poppers

Mummy Jalapeño Poppers are the ultimate snack when you want something playful and just a little bit spicy for Halloween. Each popper is a fresh jalapeño loaded with a creamy cheese filling, wrapped in strips of dough to make them look like mini mummies, then finished with edible eyes for that unmissable party look.

These clever poppers have become my go-to for October gatherings because everyone, from spice lovers to cheese devotees, grabs them up instantly. My nieces now beg to help wrap the “bandages” every year and giggle as they stick on the little eyes.

Ingredients

• Large fresh jalapeño peppers: select peppers with smooth skin for the best crunch and easy wrapping
• Cream cheese: provides that classic creamy base look for blocks rather than tubs for best consistency
• Shredded cheddar cheese: adds sharpness and meltiness I love sharp cheddar for extra flavor
• Garlic clove: fresh minced garlic perks up the cheese mix without overpowering
• Smoked paprika: gives a subtle smokiness try Spanish paprika if you want a deeper aroma
• Salt and black pepper: balances and lifts the flavors I use cracked black pepper
• Refrigerated crescent dough sheet: this creates the “mummy” effect check date for freshness and avoid pre-perforated styles if possible
• Edible candy eyes or sliced black olives: these make faces either sweet or savory options
• Cooking spray or melted butter: just a touch crisps up the dough but you can skip it for a lighter bite

Instructions

Prepare the Jalapeños:

Wash and dry the jalapeños. Slice each one in half lengthwise using a sharp knife. Carefully scoop out the seeds and membranes with a spoon or jalapeño corer. I always wear gloves for this part since the oils can linger on your skin and surprise you later.

Mix the Filling:

In a medium mixing bowl, mash together the softened cream cheese, shredded cheddar, minced garlic, smoked paprika, salt, and black pepper. The mixture should become smooth and easier to spread after a few stirs. Make sure the cream cheese is at room temperature to avoid lumps.

Stuff the Jalapeños:

Using a spoon or small spatula, fill each jalapeño half with the cheese mixture. Press it in so it nearly fills the cavity, but do not overfill since the cheese puffs up as it bakes. Wipe any excess from the edges for clean wrapping.

Cut and Wrap Crescent Dough:

Unroll the crescent dough onto a clean cutting board. With a sharp knife or pizza cutter, cut it into long thin strips about half a centimeter wide. Wrap each cheese-stuffed jalapeño with a couple of dough strips, crisscrossing and leaving tiny gaps for the “bandage” effect. Try not to cover the whole surface so you have room for eyes.

Arrange and Prep for Baking:

Place each wrapped pepper cut side up on a parchment-lined baking sheet and arrange so they do not touch. If desired, lightly brush the tops with a bit of melted butter or a quick mist of cooking spray to help them brown and crisp while baking.

Bake to Perfection:

Slide the tray onto the middle rack of a preheated 200 degree Celsius oven. Let the poppers bake for 16 to 18 minutes or until the dough is golden brown and the filling bubbles gently. The bottoms should be crisp and not doughy.

Add the Eyes:

As soon as the poppers come out of the oven and are cool enough to touch, gently press two candy eyes or small olive slices into the exposed cheese face. Push just enough so they stick but do not melt.

Serve Warm:

Transfer to a platter and serve the poppers while still warm and gooey. A little bowl of cool ranch or chipotle dipping sauce on the side is always a hit.

Save

The best part for me is always the fresh jalapeños because their crunch makes every bite memorable. I have strong memories of my family taste-testing the poppers in the kitchen and fighting over who adds the finishing touches with the eyes.

Storage Tips

Refrigerate leftovers tightly covered for up to three days. To reheat re-crisp in the oven at 175 degrees Celsius until warmed through. If you want to freeze make the poppers up to the wrapping step then freeze on a tray. Bake directly from frozen allowing a few extra minutes.

Ingredient Substitutions

Swap out cheddar for Monterey Jack or pepper jack for a little extra kick. If you want dairy free cheese there are good plant based options that also melt well. Crescent dough can be replaced by puff pastry though it will be flakier and richer.

Serving Suggestions

Set out your poppers with little bowls of ranch dip chipotle mayo or even sriracha for extra spice. For a true party spread pair them alongside mild snacks like carrot sticks or celery to let guests cool off between bites.

Cultural and Seasonal Context

Jalapeño poppers are a modern American classic appetizer but dressing them up as mummies for Halloween is a playful tradition you will see at kid and adult parties alike. These have become common in fall as part of spooky holiday gatherings. Everyone loves finger foods that feel both fun and comfortingly familiar.

Seasonal Adaptations

Use red or yellow mini sweet peppers for a less spicy kid-friendly batch Try alternate cheese combinations like mozzarella and chive for different flavors Mix minced fresh herbs into the cheese for a fresh seasonal boost

Save

These mummy jalapeño poppers disappear quickly and always draw smiles. Try them this Halloween for a crowd-pleasing snack that's easy enough for anyone to help make.

Recipe FAQ

→ How do I make the poppers less spicy?

Completely remove the seeds and membranes from the jalapeños for a milder flavor. Wearing gloves is recommended if sensitive.

→ Can I use different cheeses for the filling?

Yes, Monterey Jack or pepper jack cheeses work well for a twist on flavor and texture.

→ What can I use instead of candy eyes?

Sliced black olives offer a savory alternative and still create an eye-catching appearance.

→ Are these suitable for vegetarians?

Yes, if choosing vegetarian cheese and checking dough ingredients. Always verify product labels for allergens.

→ What dipping sauces pair best?

Ranch dressing or chipotle sauce both complement the creamy filling and add extra flavor.

→ Can crescent dough contain allergens?

Yes, crescent dough may contain milk, eggs, or wheat. Check the label for specific allergen information.