My first time making Jalapeño Popper Mummies, I underestimated how addictive a simple mash of cream cheese, bacon, and a little heat could be — especially when wrapped in strips of puff pastry and baked until the “mummy” strings go crisp. These are small, spooky, and utterly sharable, which makes them perfect for Halloween parties, game-day snacks, or a cheeky appetizer at weeknight gatherings.
What makes this recipe special
These Jalapeño Popper Mummies turn the classic jalapeño popper into a playful, finger-food experience. Creamy, salty, and a little smoky from the bacon, the filling stays soft while the pastry gives each bite a crunchy contrast. They’re quick to assemble, easy to portion for crowds, and deliver big flavor with minimal fuss — so you get an impressive appetizer without the fuss.
“Turned these out for a Halloween potluck and they disappeared first. The puff pastry makes them feel fancy, but they’re fast enough for last-minute party prep.”
Why make them: they’re kid-approved if you pull the seeds for less heat, crowd-friendly for parties, and adjustable for dietary needs. If you like experimenting with jalapeño snacks, these pair well with other bites like crispy cheese jalapeño balls or a homemade hot sauce to dip in (crispy cheese jalapeño balls).
Preparing Jalapeño Popper Mummies
Step-by-step overview
- Clean and halve jalapeños, remove seeds if you want milder heat.
- Mix a savory filling of cream cheese, shredded cheddar, spices, and optional crumbled bacon.
- Wrap the stuffed peppers with thin strips of puff pastry to create the mummy look.
- Brush with egg wash and bake until the pastry is golden and filling is bubbly.
- Optional: add eyes (bits of olive or dots of mustard) after baking for a spooky finish.
This short map helps you scan the workflow: prep peppers, assemble filling, wrap, bake, finish. Expect about 10–15 minutes of active prep and 18–22 minutes in the oven.
Key Ingredients
- 12 medium jalapeños — halved lengthwise, seeds removed for milder poppers
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack
- 6–8 slices bacon, cooked crisp and crumbled (omit or use vegetarian bacon for a meat-free version)
- 1 tablespoon chopped chives or green onion (optional)
- 1/2 teaspoon smoked paprika or chili powder
- Salt and pepper to taste
- 1 sheet puff pastry, thawed and cut into thin strips (store-bought saves time)
- 1 egg beaten with 1 tablespoon water (egg wash)
- Small bits of black olive or mustard for eyes (optional)
Substitutions/notes: use low-fat cream cheese and reduced-fat cheese to lighten calories, or swap puff pastry for crescent-roll dough for a slightly softer crust. If you want a dipping sauce, try a tangy jalapeño hot sauce or ranch dressing — homemade options add a fresh touch (zesty jalapeño hot sauce).
How to prepare it
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Halve jalapeños lengthwise and scoop out membranes and seeds with a small spoon. Rinse and pat dry.
- In a bowl, beat the softened cream cheese until smooth. Stir in shredded cheese, crumbled bacon, chives, smoked paprika, and a pinch of salt and pepper until well combined.
- Spoon the cheese mixture into each jalapeño half, mounding slightly — don’t overfill to avoid spillover.
- Roll out the puff pastry and cut into thin, even strips (about 1/4 inch wide). Wrap the strips around each stuffed jalapeño in a crisscross pattern to resemble mummy bandages, leaving a small gap for “eyes.”
- Place wrapped peppers on the prepared sheet. Brush lightly with egg wash for color and shine.
- Bake 18–22 minutes, until puff pastry is puffed and golden and filling is bubbly. If bacon was skipped, cook until pastry is crisp and cheese shows slight browning.
- Add eyes after baking: press in tiny olive pieces or pipe two dots of mustard for a fun finish. Serve warm.
Best ways to enjoy it
Serve these mummies straight from the oven on a platter arranged with dipping bowls. Pairing ideas:
- Cool creamy dips: ranch, sour cream-based dips, or a cilantro-lime crema.
- Tangy complements: a simple yogurt-jalapeño dip or the earlier mentioned zesty sauce (zesty jalapeño hot sauce) cuts through richness.
- Beverage pairings: crisp lagers, sparkling cider, or a citrusy margarita balance the heat and salt.
For parties, place on a bed of lettuce and scatter fresh herbs for color. For kid-friendly serving, remove seeds and offer a small bowl of ketchup or BBQ sauce for dipping.
Keeping leftovers fresh
Refrigeration: Cool to room temperature (no more than 2 hours out). Store in an airtight container for up to 3 days. Reheating: Arrange on a baking sheet and reheat in a 375°F (190°C) oven for 8–10 minutes to revive the crisp pastry. Microwaving will soften the crust — use it only if speed matters.
Freezing: Freeze unbaked assembled mummies on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time and covering with foil if browning too quickly.
Food safety note: stuffed peppers with dairy should not sit at room temperature for more than 2 hours. Always reheat to steaming hot (165°F / 74°C) if previously refrigerated.
Pro chef tips
- Dry the jalapeños well after rinsing so the pastry sticks and doesn’t go soggy.
- Keep pastry cold until the last minute. Warm pastry becomes hard to work with and won’t puff as nicely.
- For a crisper bandage look, cut pastry strips thinner; for a more rustic look, use wider strips.
- If you prefer less flame, leave the white ribs inside the pepper (these are less spicy) or halve smaller jalapeños to reduce heat.
- Crispy bacon gives smoky crunch — cook it until very crisp, then crumble finely so it mixes smoothly into the cheese.
Creative twists
- Bacon-free: use chopped smoked tempeh or roasted minced mushrooms for a vegetarian smoky bite.
- Cheese swaps: goat cheese + cheddar for tang, or pepper jack for more heat.
- Gluten-free: use gluten-free puff pastry or prebaked gluten-free phyllo strips.
- Sweet heat: add a spoonful of mango chutney or a drizzle of honey inside each pepper before wrapping for a sweet contrast.
- Mini-mummy bites: use small mini peppers or cut full peppers into thirds to make bite-sized versions for cocktail parties.
Your questions answered
Q: How long do these take to assemble and bake?
A: Active assembly is about 10–15 minutes for a batch of 12. Baking is 18–22 minutes. Total time around 30–40 minutes.
Q: Can I make these ahead for a party?
A: Yes — assemble and refrigerate on a baking sheet covered with plastic wrap up to 24 hours ahead. Brush with egg wash and bake just before serving. You can also freeze assembled mummies for longer storage (see storage section).
Q: Are these safe for kids?
A: Absolutely — remove seeds and ribs to minimize heat and consider using milder cheese. Keep an eye on tiny children with spicy foods and label spicy vs. mild batches.
Q: Can I skip the bacon?
A: Yes. The bacon adds texture and smokiness, but the cream cheese and cheddar still make a satisfying filling. Try smoked paprika or liquid smoke for added depth.
Q: What if I don’t have puff pastry?
A: Crescent roll dough or phyllo sheets (brush each layer with butter) both work, though texture will vary.
Conclusion
If you want more Halloween-ready finger foods and inspiration, check out this playful take on the classic from Amanda’s Cookin’ with her own Jalapeno Popper Mummies (Jalapeno Popper Mummies – Amanda’s Cookin’) and another easy variation featuring bacon on Off the Eaten Path (Jalapeño Popper Mummies: Easy Halloween Recipe).
Jalapeño Popper Mummies
Ingredients
Main Ingredients
- 12 medium jalapeños, halved lengthwise, seeds removed Use for milder poppers.
- 8 oz cream cheese, softened Low-fat version can be used.
- 1 cup shredded cheddar or Monterey Jack cheese
- 6-8 slices bacon, cooked crisp and crumbled Omit or use vegetarian bacon for a meat-free version.
- 1 tablespoon chopped chives or green onion Optional.
- 1/2 teaspoon smoked paprika or chili powder
- to taste salt and pepper
- 1 sheet puff pastry, thawed and cut into thin strips Store-bought saves time.
- 1 egg beaten with 1 tablespoon water For egg wash.
- small bits of black olive or mustard For optional eyes.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the jalapeños lengthwise and scoop out membranes and seeds with a small spoon. Rinse and pat dry.
- In a bowl, beat the softened cream cheese until smooth. Stir in shredded cheese, crumbled bacon, chives, smoked paprika, and a pinch of salt and pepper until well combined.
- Spoon the cheese mixture into each jalapeño half, mounding slightly — don’t overfill to avoid spillover.
- Roll out the puff pastry and cut into thin, even strips (about 1/4 inch wide). Wrap the strips around each stuffed jalapeño in a crisscross pattern to resemble mummy bandages, leaving a small gap for 'eyes.'
- Place wrapped peppers on the prepared sheet and brush lightly with egg wash for color and shine.
Baking
- Bake for 18–22 minutes, until puff pastry is puffed and golden, and filling is bubbly.
- If bacon was skipped, cook until pastry is crisp and cheese shows slight browning.
- Add eyes after baking: press in tiny olive pieces or pipe two dots of mustard for a fun finish. Serve warm.
