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Mummy Jalapeño Poppers Recipe
Ash Tyrrell

Mummy Jalapeño Poppers Recipe

I first made these mummy jalapeño poppers for a Halloween get-together, and they disappeared off the tray faster than anything else I'd set out. I love how a simple jalapeño popper turns into a cute little character with just a few strips of dough and a pair of candy eyes.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 jalapeños halved lengthwise and seeded — pick ones that are similar in size so they bake evenly
  • 8 ounces cream cheese softened — softened cheese blends smoother and stuffs into the peppers much more easily
  • 1 cup shredded cheddar cheese — freshly grated melts better than the pre-shredded bagged kind
  • 2 scallions finely chopped — adds a mild oniony bite without overpowering the filling
  • 1 teaspoon garlic powder — brings a savory backbone to the creamy filling
  • ½ teaspoon smoked paprika — gives the filling a subtle smoky depth that pairs so well with the peppers
  • 1 8-ounce can refrigerated crescent roll dough — the quickest route to those mummy bandage strips
  • 1 large egg beaten — brushed on top so the dough bakes up golden instead of pale
  • 24 candy eyeballs — the fun finishing touch that turns these into little mummy faces

Method
 

  1. Put on a pair of gloves before you begin, since jalapeño oils can seriously irritate your skin. Slice each pepper in half lengthwise, then use a small spoon to scrape out the seeds and membranes. Set the hollowed halves aside on your prepared baking sheet.
  2. In a mixing bowl, combine the softened cream cheese, shredded cheddar, chopped scallions, garlic powder, and smoked paprika. Stir everything together until it's smooth and evenly blended. This filling is what gives the poppers their rich, savory center.
  3. Use a small spoon to fill each jalapeño half generously with the cheese mixture. Press it in gently so it's level with the edges, which helps the dough wrap around neatly later. Repeat until every half is filled.
  4. Unroll the crescent dough and cut it into thin strips, about a quarter inch wide. Wrap two or three strips around each stuffed jalapeño, leaving a small gap open near the top for the candy eyes to peek through later.
  5. Brush the wrapped poppers with the beaten egg, which helps them turn a beautiful golden color in the oven. Bake at 400°F for about 20 minutes, until the dough is puffed and golden and the filling is hot and bubbly.
  6. As soon as the poppers come out of the oven, press two candy eyeballs onto each one while the dough is still warm and slightly sticky. Let them cool for a few minutes before serving so nobody burns their tongue.

Notes

  • I always wear gloves when handling jalapeños, since I learned the hard way what happens when you rub your eyes afterward.
  • I like to soften my cream cheese at room temperature for at least 30 minutes before mixing, since cold cream cheese never blends smoothly.
  • I space my poppers out well on the baking sheet, since crowding them keeps the dough from crisping up properly.
  • I press the candy eyes on right when the poppers come out of the oven, because the warm dough holds them in place much better.
  • I double the filling recipe when I know I'm feeding a crowd, since it stretches easily and never goes to waste.