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Close-up of Mummy Jalapeño Poppers (2025) arranged on a wooden board, showing the pastry 'bandages' and olive 'eyes'.

Mummy Jalapeño Poppers

These mummy jalapeño poppers are a fun and spooky appetizer for Halloween.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 poppers
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Poppers
  • 12 jalapeños medium-sized, halved lengthwise and seeded
  • 8 oz cream cheese softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked bacon bits
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
For the Mummy Wrap
  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)
For the Eyes
  • 12 black peppercorns or small edible candy eyes

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl
  • Knife
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the softened cream cheese, shredded cheddar cheese, bacon bits, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
  3. Spoon the cream cheese mixture evenly into the halved jalapeño peppers.
  4. Unroll the thawed puff pastry sheet. Cut it into thin strips, about 1/4 inch wide, using a knife or pizza cutter.
  5. Wrap the puff pastry strips around the stuffed jalapeño peppers to create a mummy effect, leaving a small space for the eyes.
  6. Brush the puff pastry with the beaten egg wash.
  7. Place two black peppercorns (or candy eyes) into the space you left for the eyes on each mummy popper.
  8. Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed.
  9. Let cool slightly before serving.

Notes

You can adjust the spice level by removing more or less of the jalapeño seeds and membranes. For a less spicy popper, you can also remove all the seeds and membranes.

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