If you’re looking for Halloween appetizers that are scary good, these Mummy Jalapeño Poppers deliver crisp-tender heat, creamy filling, and a golden, flaky “bandage” wrap that looks straight off a spooky snack table. They bake in under 20 minutes, hold well at room temperature, and scale easily for a party. Follow the precise steps below for consistent results and clean, bakery-level presentation.
Ingredients & Measurements
- 12 large fresh jalapeños (about 10–12 cm long), halved lengthwise and seeded (wear gloves)
- 225 g (8 oz) full-fat cream cheese, softened to room temperature
- 120 g (1 cup) finely shredded sharp cheddar cheese
- 30 g (1/4 cup) finely grated Parmesan cheese
- 1 small scallion, very thinly sliced (white and green parts), or 1 Tbsp minced chives
- 1 small garlic clove, finely grated, or 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (mild)
- 1/4 tsp ground black pepper
- 1/2 tsp kosher salt (Diamond Crystal; use 1/4 tsp if using Morton)
- Optional: 2 slices cooked bacon, finely minced (about 30 g)
- 1 sheet (225–250 g) refrigerated puff pastry, thawed but cold or 1 can (230 g) chilled crescent roll dough
- 1 large egg + 1 tsp cold water (egg wash)
- 24 small edible candy eyes (or tiny dots of sour cream + black sesame seeds)
- Neutral oil spray or parchment paper for the pan
Step-by-Step Instructions
- Heat the oven properly. Position a rack in the center of the oven and preheat to 200°C / 400°F. Line a rimmed baking sheet with parchment paper or lightly spray it; this prevents sticking and promotes even browning while keeping cleanup simple.
- Prepare the jalapeños uniformly. Wearing food-safe gloves, halve jalapeños lengthwise. Use a small spoon to scrape out seeds and membranes. Rinse quickly, then pat fully dry; moisture inhibits adhesion of the filling and encourages sogginess.
- Mix the filling for structure. In a medium bowl, combine cream cheese, cheddar, Parmesan, scallion (or chives), garlic, onion powder, smoked paprika, pepper, and salt. If using bacon, fold it in last. Beat with a firm spatula until smooth and aerated, about 45–60 seconds; a cohesive, slightly stiff filling pipes and bakes cleaner.
- Taste and adjust seasoning. Scoop a pea-sized amount, microwave 5–7 seconds to warm, and taste. Add a pinch more salt or paprika if needed; correcting now ensures the flavors bloom during baking.
- Fill the pepper boats evenly. Using a small spoon or piping bag, fill each jalapeño half with about 1–1.5 Tbsp filling, leveling the top flush with the rim. Avoid doming—an even surface helps the “bandages” lay flat and bake uniformly.
- Prepare the pastry wrap. On a lightly floured board, roll puff pastry to about 3 mm (1/8 in) thickness for crisp layers. If using crescent dough, gently pinch seams closed and roll lightly to even thickness. Trim edges square for clean strips.
- Cut consistent “bandages.” With a sharp knife or pizza wheel, cut pastry into 6–7 mm (1/4 in) wide strips, 20–25 cm long. Chill strips on a tray in the fridge for 5 minutes; cool dough stretches and wraps neatly without tearing.
- Wrap like a mummy—leave “eye” space. Starting near the stem end, wrap each filled jalapeño with 2–3 strips, crisscrossing to mimic bandages. Leave a small gap toward the top where you’ll place eyes after baking. Press strip ends underneath to secure.
- Brush for shine and color. Transfer wrapped jalapeños to the prepared sheet, spacing 2 cm apart. Whisk the egg with water; lightly brush exposed pastry with the egg wash. Avoid brushing the pepper skin—egg wash beads and can scorch.
- Bake until puffed and golden. Bake at 200°C / 400°F for 16–18 minutes, rotating the pan at 10 minutes. Pastry should be deep golden with distinct layers, and filling should register ≥74°C / 165°F in the center on an instant-read thermometer.
- Set before finishing. Cool on the sheet 5 minutes to allow the pastry to set and the filling to firm slightly. This pause prevents sliding when you add eyes or move them to a platter.
- Add the spooky eyes. Dab a tiny dot of cream cheese or sour cream where you left the eye gap; press candy eyes gently to adhere. If using the DIY option, pipe two tiny sour cream dots and place black sesame seeds at the center for pupils.
- Plate for heat control. Transfer poppers to a room-temp platter lined with paper towel or a wire rack insert. Airflow underneath preserves crispness; avoid covered or heated chafers, which soften the pastry.
- Hold and serve safely. For parties, these stay quality at room temperature for up to 2 hours. If you must hold longer, refrigerate, then re-crisp in a 190°C / 375°F oven for 6–8 minutes before serving.
- Optional dipping sauce (quick). Stir 120 g (1/2 cup) sour cream with 1 Tbsp lime juice, 1/2 tsp hot sauce, and a pinch of salt. Serve in a shallow bowl with a plastic spider ring for thematic flair (remove before eating).
- Scale with precision. For a larger crowd, multiply all ingredients proportionally. Two pastry sheets comfortably wrap 24 pepper halves. Bake on two trays and rotate rack positions midway for even browning.
Cooking Notes
- Heat management: Removing all white membranes reduces heat dramatically; leaving 10–20% of the pith keeps a moderate kick. Choose jalapeños with smooth skins (usually milder) if serving children.
- Pastry choice: Puff pastry gives flaky layers; crescent dough yields a softer, breadier wrap. Both bake at 200°C / 400°F; puff pastry browns slightly faster—watch the last 3 minutes.
- No soggy bottoms: Dry peppers thoroughly and avoid overfilling. Excess moisture steams the pastry and prevents crisping.
- Make-ahead: Assemble up to 24 hours in advance without egg wash; cover and refrigerate. Brush with egg wash just before baking. Filled halves also freeze well unbaked; wrap tightly, freeze up to 1 month, bake from frozen at 200°C / 400°F for 20–22 minutes.
- Gluten-free path: Swap pastry for thin strips of gluten-free tortilla. Brush with oil, wrap, and bake 14–16 minutes until crisp. Texture differs but presentation stays festive.
- Vegetarian tweak: Omit bacon and add 1 Tbsp finely diced roasted red pepper or sun-dried tomato for color and umami.
- Cheese swap: Pepper Jack (for more heat) or Gouda (for extra melt) stand in well. Keep Parmesan for salt and savoriness.
- Eye alternatives: Tiny mozzarella pearls halved with a dot of balsamic glaze also work; add after baking to prevent melting.
- Uniform size: Choose similarly sized peppers so bandages fit and bake evenly; smaller peppers can overbrown before the filling heats through.
- Clean cuts: For tidy strips, chill the pastry 10 minutes after rolling, then cut; warm dough drags and frays.
Nutrition Facts (per serving)
- Serving size: 2 mummy poppers (1 jalapeño, 2 halves)
- Approximate calories: 260 kcal
- Total fat: 19 g
- Saturated fat: 10 g
- Carbohydrates: 13 g
- Dietary fiber: 2 g
- Total sugars: 3 g
- Protein: 7 g
- Sodium: 470 mg
Conclusion
These Mummy Jalapeño Poppers are a reliable, crowd-pleasing choice when you need Halloween appetizers that are truly scary good. Crisp pastry, creamy cheese, and a gentle jalapeño kick come together with clean lines and professional presentation. Prepare ahead, bake to a precise golden finish, and serve with a cool, tangy dip—your Halloween hors d’oeuvres will look polished and taste exceptional.
