Mummy Jalapeño Poppers Recipe Easy Spooky Halloween Party Snack

Cheesy filling oozing out, spicy peppers wrapped in flaky “bandages,” and edible googly eyes peeking out—these Mummy Jalapeño Poppers are almost too cute to eat…almost. The very first time I made these, the kitchen smelled like a mix of Halloween excitement and bubbling cheese, and the kids were circling the oven like hungry zombies. Honestly, I tried one before they even cooled, and let’s just say, there were no leftovers that night (not even for the “mummies”).

I stumbled upon the idea for mummy jalapeño poppers a few years ago when I wanted something extra fun for a Halloween potluck. Regular jalapeño poppers are always a hit, but this little costume—puff pastry strips for mummy wrappings—turns a classic party snack into a showstopper. They’re the perfect bite: spicy, creamy, crispy, and just spooky enough to make everyone smile. Plus, you can prep them ahead, so you aren’t scrambling when the doorbell rings with trick-or-treaters.

Whether you’re hosting a classroom gathering, planning a “grown-up” Halloween bash, or just want to bring some festive fun to family movie night, this mummy jalapeño poppers recipe is your ticket. As a food blogger (and mom of two snack monsters), I’ve made these at least a dozen times—tweaking the cheese blend, trying different “bandages,” and even experimenting with air frying. They always turn out adorable, and the flavor never disappoints. If you love a little kick, a lot of cheese, and snacks that double as conversation starters, you’re in the right place!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 35 minutes (including prep), these mummy jalapeño poppers are perfect for busy parents, last-minute Halloween gatherings, or anyone who wants their snack to look as good as it tastes.
• Simple Ingredients: No fancy shopping lists—just jalapeños, cream cheese, cheddar, a sheet of puff pastry, and a few extras you probably already have.
• Perfect for Halloween Parties: These poppers steal the show at any spooky get-together, whether you’re serving kids, teens, or adults (or all of the above!).
• Crowd-Pleaser: They get rave reviews from everyone—spicy food fans, cheese lovers, and even those who usually shy away from peppers. A little heat, a lot of flavor.
• Unbelievably Delicious: The combination of creamy cheese, spicy jalapeño, and flaky pastry is comfort food, but with a playful twist that makes them extra memorable.

What sets this mummy jalapeño poppers recipe apart is the careful balance: not too spicy, not too bland, and the “mummy” wrapping stays crisp instead of turning soggy (which, trust me, took a few failed batches to figure out). The trick is using puff pastry cut just thin enough to crisp up, and a cheese filling that’s rich but not runny. The edible eyes? They’re the final touch that gets everyone talking—and snapping photos for Pinterest!

For me, these poppers are more than just a snack. They’re a way to make memories—kids love helping wrap the “bandages,” and adults get a kick out of the presentation. It’s the kind of recipe you’ll want to keep in your back pocket for every spooky season (and honestly, I’ve made “mummies” for non-Halloween parties because they’re just that fun).

What Ingredients You Will Need

These mummy jalapeño poppers are all about simple, flavorful ingredients coming together for a fun Halloween treat. You might already have most of these on hand, and if not, they’re easy to find at any grocery store. Here’s what you’ll need:

• Jalapeño Peppers (8 large or 10 medium) – Look for firm, shiny peppers. If you want less heat, remove all the seeds and membranes; for a little kick, leave a few in.
• Cream Cheese (4 oz, 113g, softened) – Full-fat works best for richness, but you can use light cream cheese if you prefer. I like Philadelphia for the creamiest texture.
• Sharp Cheddar Cheese (1/2 cup, 56g, shredded) – Adds bold flavor. You can substitute Monterey Jack or pepper jack for a twist.
• Garlic Powder (1/4 tsp) – For a little extra zing in the filling.
• Smoked Paprika (1/4 tsp, optional) – Gives a subtle smoky depth. Regular paprika works too.
• Salt & Pepper (to taste) – A pinch is plenty, since the cheeses are already salty.
• Puff Pastry Sheet (1 sheet, thawed, about 8-9 oz/225g) – I’ve had good luck with Pepperidge Farm or Trader Joe’s brands. Don’t use phyllo—it gets too crisp and shatters.
• Egg (1, beaten) – For brushing the pastry so it bakes up golden and shiny.
• Candy Eyes or Sliced Black Olives – For the “mummy” faces. Wilton candy eyes are my go-to, but mini olive slices work if you want a savory option.

Ingredient Tips & Substitutions:

• If you’re dairy-free, swap in vegan cream cheese and a dairy-free shredded cheese.
• For gluten-free, use a gluten-free puff pastry (Schar and GeeFree make good ones).
• No puff pastry? You can use crescent roll dough, but it’s a little sweeter and less flaky.
• Want more heat? Add a pinch of cayenne to the filling or use hot pepper cheese.
• For a milder version, try mini sweet peppers instead of jalapeños.

Trust me, these ingredients play so well together. The cheese filling is creamy and satisfying, the jalapeños bring just enough heat, and the pastry “bandages” are buttery and crisp. You can totally customize the filling—sometimes I add a little crumbled bacon or chopped chives for an extra punch (so good!).

Equipment Needed

• Baking Sheet: A standard rimmed sheet pan works great. Line it with parchment for easy cleanup.
• Sharp Knife: For halving and seeding the jalapeños. A paring knife is perfect for this job—just watch your fingers (and wash your hands after handling peppers!).
• Spoon or Small Scoop: Makes filling the peppers quick and tidy. I sometimes use a melon baller.
• Mixing Bowl: For blending up the cheese filling.
• Pastry Brush: To brush the egg wash on the pastry. If you don’t have one, a folded paper towel works in a pinch.
• Rolling Pin (optional): For smoothing out the pastry. A clean glass bottle works if you’re improvising.
• Cooling Rack (optional): Keeps the bottoms crisp after baking, but you can let them cool right on the pan.

Personal Tips: I’ve used both silicone mats and regular parchment for these—parchment wins for crispier bottoms. If you’re on a budget, dollar store baking sheets totally get the job done. And if you’re making a big batch, two pans fit nicely on the same oven rack. Clean up is a breeze if you soak everything right after you’re done (cheese can get sticky!).

How to Make Mummy Jalapeño Poppers

1. Prep Your Jalapeños (5 minutes):
   
   Wash and dry 8 large (or 10 medium) jalapeño peppers. Slice each pepper in half lengthwise and scoop out the seeds and membranes using a small spoon or the tip of a knife. For less heat, remove all seeds and white bits. (Always wash your hands well after handling peppers, or wear gloves—trust me, pepper fingers are no joke.)
2. Make the Cheese Filling (3 minutes):
   
   In a medium bowl, mix together 4 oz (113g) softened cream cheese, 1/2 cup (56g) shredded sharp cheddar cheese, 1/4 tsp garlic powder, 1/4 tsp smoked paprika (optional), and a pinch of salt and pepper. Stir until smooth and creamy. (If the cheese is cold, zap it in the microwave for 10 seconds to soften.)
3. Fill the Jalapeños (5 minutes):
   
   Spoon or pipe the cheese mixture into each jalapeño half, filling just to the rim. Don’t overfill—they’ll ooze in the oven (which is tasty, but messy).
4. Wrap the Mummies (10 minutes):
   
   Unfold 1 thawed sheet of puff pastry (about 8-9 oz/225g) on a lightly floured surface. Use a sharp knife or pizza cutter to slice it into thin (1/4-inch/0.6cm) strips. Wrap 2-3 strips around each stuffed jalapeño, crisscrossing to look like mummy bandages. Leave a small gap at the top for the eyes. (Don’t worry if it’s messy—mummies are supposed to be a little rough around the edges!)
5. Arrange and Brush (2 minutes):
   
   Place wrapped jalapeños on a parchment-lined baking sheet. Brush the pastry lightly with 1 beaten egg. This helps the “bandages” get golden and shiny.
6. Bake (15-18 minutes):
   
   Bake in a preheated 400°F (200°C) oven for 15-18 minutes, or until the pastry is puffed and golden brown. If the tops brown too quickly, tent loosely with foil for the last few minutes.
7. Add Mummy Eyes (2 minutes):
   
   Remove from the oven and cool for 5 minutes. Gently press candy eyes or olive slices into the exposed cheese at the top of each popper. (If the filling puffed up, use a toothpick to make space for the eyes.) The eyes really make them come alive—kids love this part!
8. Serve and Enjoy:
   
   Arrange the mummy jalapeño poppers on a platter. Serve warm for the best gooey-cheese bite, but room temp is good too.

Troubleshooting: If your pastry keeps falling off, use shorter strips and press gently to seal ends. Oozing cheese? Try chilling the filled peppers for 10 minutes before wrapping. Cracked pastry? It was probably too warm—pop it in the fridge a few minutes and try again.

Efficiency Tip: I like to prep the filling and slice the pastry in advance, then assemble everything right before guests arrive. You can even freeze unbaked mummies for future parties!

Cooking Tips & Techniques

Making mummy jalapeño poppers seems easy, but a few tricks make all the difference for perfect results:

• Even Sizing: Use peppers that are all about the same size so they bake evenly. If some are tiny, check them early—they cook faster.
• Chill Your Pastry: Cold puff pastry is way easier to slice and wrap. If it gets sticky, a quick chill in the fridge helps.
• Don’t Overfill: Too much filling means cheese leaks everywhere. A level scoop is plenty—some ooze is good, but you want most of it inside for best flavor and mummy effect.
• Watch the Oven: Every oven is a little different. I once left a batch in too long, and the “bandages” got way too dark. Peek at 15 minutes, and rotate the pan if your oven has hot spots.
• Egg Wash Matters: A light, even brush of egg wash gives you that glossy, bakery finish. Don’t soak it or the pastry can get soggy.
• Add Eyes After Cooling: If you add candy eyes too soon, they’ll melt or slide off. Let the poppers cool 5 minutes for best results (learned that the hard way!).
• Make Ahead: You can assemble the mummies and keep them in the fridge up to 1 day before baking. Just add a minute or two to the baking time if they’re cold from the fridge.

Honestly, the first time I tried, I didn’t chill the pastry and it was a hot mess—sticky, uneven, and hard to wrap. Now, I always keep everything cool until assembly. And if you’re baking two trays at once, swap their positions halfway for even browning. These little habits make a big difference for that Pinterest-worthy finish!

Variations & Adaptations

One of my favorite things about these mummy jalapeño poppers is how easy they are to customize. Here are a few fun twists you can try:

• Gluten-Free Mummies: Use a gluten-free puff pastry (like Schar). They bake up just as flaky, though you might want to bake a minute less since they brown faster.
• Vegetarian or Vegan: Swap the cheeses for plant-based versions and use vegan puff pastry (most store brands are dairy-free, but check the label). I’ve tried Kite Hill cream cheese—works beautifully!
• Sweet Pepper Mummies: For kids or anyone who can’t handle spice, use mini sweet peppers instead of jalapeños. They’re colorful and just as tasty with the same cheese filling.
• Meaty Option: Add a little crumbled cooked bacon or sausage to the filling for a heartier snack. (Breakfast sausage is surprisingly good!)
• Spicy Cheese: Mix in pepper jack or even a spoon of sriracha for extra heat lovers.
• Air Fryer Method: Prep as usual, then air fry at 350°F (175°C) for 8-10 minutes. The pastry gets super crisp!

Personal Favorite: My go-to twist is adding chopped chives and a pinch of ranch seasoning to the filling—it gives that little “something extra” you can’t quite put your finger on. Don’t be afraid to play around—these mummies are forgiving, and guests love trying new spins each year.

Serving & Storage Suggestions

Serving: Mummy jalapeño poppers are best enjoyed warm, right out of the oven, when the cheese is gooey and the pastry is crisp. Arrange them on a platter lined with parchment or a Halloween-themed tray for extra spooky vibes. Add a few plastic spiders (not edible, of course!) for fun.

Pair them with a creamy ranch or chipotle dipping sauce, or serve alongside a big bowl of chili for a heartier spread. They also go great with sparkling apple cider, punch, or even a cold beer for the grown-ups.

Storage: Leftovers (if you’re lucky enough to have any) can be kept in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 6-8 minutes to crisp up the pastry again. Avoid microwaving—they get soggy fast.

Freezing: You can freeze unbaked, wrapped poppers on a tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 3-5 minutes to the baking time. The eyes go on after baking, so keep those separate!

One thing I’ve noticed: the flavors get even better after a day in the fridge—just reheat to bring back that fresh-from-the-oven taste.

Nutritional Information & Benefits

Each mummy jalapeño popper (with regular cheese and pastry) is roughly 110 calories, 7g fat, 8g carbs, and 3g protein. Not exactly diet food, but hey—it’s a party snack, and you’re getting some vitamin C from the peppers!

Health Benefits: Jalapeños are rich in vitamin C and capsaicin, which is said to help with metabolism. Using low-fat cheeses or dairy-free options can lighten things up if needed. The recipe is naturally vegetarian and easy to make gluten-free or vegan.

Allergens: Contains dairy, gluten, and egg. For those with allergies, check alternative cheese and pastry brands. If you’re making for a group, label your platter with any swaps you made!

From a wellness standpoint, these poppers are a fun way to sneak in veggies at a party—and honestly, sometimes the best “benefit” is just enjoying a treat with friends.

Conclusion

If you want a Halloween treat that’s as fun to make as it is to eat, this mummy jalapeño poppers recipe is your new go-to. Every year, I look forward to making these—they’re playful, packed with flavor, and always get a laugh (and a second helping). Whether you’re serving a crowd or just adding some spooky spirit to family night, these poppers turn any table into a party.

Feel free to riff on the filling, mix up the cheese, or try different peppers—this recipe is all about having fun. I love seeing everyone’s reactions when they spot the “mummy eyes” peeking out. If you give this a try, let me know how you customized it! Leave a comment, share your spooky photos, or tag me on social media—let’s make this the most delicious Halloween yet.

Happy haunting—and happy snacking!

FAQs About Mummy Jalapeño Poppers

Can I make mummy jalapeño poppers ahead of time?

Yes! Assemble them up to 1 day in advance and refrigerate. Bake right before serving for the best texture.

Are these mummy jalapeño poppers very spicy?

They’re mild if you remove all the seeds and membranes. For zero heat, use mini sweet peppers instead.

How do I keep the pastry bandages from sliding off?

Don’t overfill the peppers, and wrap the pastry snugly. Chilling the wrapped poppers for 10 minutes before baking also helps.

Can I freeze mummy jalapeño poppers?

Yes—freeze unbaked, wrapped poppers on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes.

What’s a good cheese substitute for the filling?

Cream cheese is classic, but goat cheese or a dairy-free spread can work. Sharp cheddar, Monterey Jack, or even mozzarella are all tasty options—just use what you love!

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