Jalapeño Popper Mummies
These Jalapeño Popper Mummies are a playful, addictive twist on the classic jalapeño popper, featuring a creamy filling wrapped in crunchy puff pastry, perfect for Halloween or any gathering.
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.
Notes
These mummies must cool to room temperature within 2 hours and can be stored in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes. For freezing, freeze unbaked mummies and bake from frozen, adding a few extra minutes to the baking time.