If you’re looking to spice up your snack game this Halloween (or anytime, really), you’ve got to try this Mummy Jalapeno Poppers Recipe. These adorable, creepy-cute treats combine the classic heat of jalapeños with a creamy cheesy filling, all wrapped up in a golden, flaky dough that’s just irresistible. I promise, whether you’re making them for a party or just craving some seriously tasty finger food, you’ll find that these mummy poppers are a total crowd-pleaser—and super fun to make!
Why You’ll Love This Recipe
- Perfectly Balanced Heat: The jalapeños bring just enough kick to keep things exciting without overwhelming the cheesy filling.
- Fun and Festive Presentation: Wrapping the jalapeños like mummies and adding candy eyes makes these poppers impossible not to smile at.
- Easy to Make from Scratch: The dough is simple, and you don’t need any fancy ingredients—plus, it can be prepped quickly.
- Kid-Friendly and Crowd Working: My family goes crazy for these, and they’re a huge hit at parties with all ages.
Ingredients You’ll Need
What I love about this Mummy Jalapeno Poppers Recipe is how the ingredients come together to create a perfect balance of creamy, spicy, and crispy textures. I always recommend grabbing fresh jalapeños and quality cheeses—all of which really make a difference in flavor.
- Unbleached all-purpose flour: This forms the base of your dough, giving you a nice flaky texture.
- Baking powder: Helps the dough rise slightly, keeping it light and tender.
- Kosher salt: Enhances all the flavors without overpowering them.
- Non-fat plain Greek yogurt: Adds moisture and tang to the dough; I love using brands like Fage or Stonyfield for the best consistency.
- Jalapeño peppers: Fresh and spicy, these are the star of the show—you’ll want to seed and stem them carefully.
- Light cream cheese: Smooth and creamy, it melts beautifully inside the peppers.
- Grated Parmesan cheese: Adds a rich, nutty flavor to the cheese filling.
- Scallions (green part only): Provide a subtle oniony crunch in the filling.
- Part-skim sharp cheddar: Gives a nice sharp bite, balancing the cream cheese.
- Egg white (or whole egg): Used as a wash to give that gorgeous golden finish on the dough.
- Candy eyes: For decorating your mummy poppers, making them whimsical and fun.
Variations
One of my favorite things about the Mummy Jalapeno Poppers Recipe is how easy it is to play around with different ingredients to suit your taste or dietary needs. Feel free to get creative!
- Use crescent roll dough: On busy days, I’ve swapped the homemade dough for store-bought crescent rolls—same delicious results, less fuss.
- Make them vegan: Try vegan cream cheese and plant-based yogurt to keep things dairy-free without sacrificing creaminess.
- Add bacon bits: For a smoky twist, sprinkle some cooked bacon inside the filling—it’s a total game-changer.
- Mild version: If you’re wary of heat, substitute jalapeños with mini sweet peppers for the same look but gentler flavor.
How to Make Mummy Jalapeno Poppers Recipe
Step 1: Prepping the Jalapeños and Filling
Start by preheating your oven to 350°F and prepping your baking sheet with a silicone mat or parchment paper—sprayed lightly if you’re using parchment. Then, slice your jalapeños lengthwise, carefully scoop out the seeds and stems (trust me, this is key to keeping the heat manageable), and set them aside. Next, mix your cream cheese, grated Parmesan, sharp cheddar, and sliced scallions until you get a creamy, cheesy mixture. This combo melts like a dream inside the peppers, and the scallions add a fresh pop of flavor.
Step 2: Making the Dough
Whisk the flour, baking powder, and salt in a bowl, then add your Greek yogurt and stir until it looks like crumbly dough. Dust your clean surface with flour, pull the dough out, and knead it with about 15 turns—the texture should be smooth and slightly tacky but not sticky. Here’s a trick I learned: if your dough sticks to your hands, dust a little more flour on both the surface and your hands to keep things easy. Roll it out to a 13 by 9-inch rectangle—thin enough to wrap nicely but not so thin it tears.
Step 3: Wrapping Your Jalapeños Like Mummies
Slice your dough into half-inch strips, then wrap these strips around each stuffed jalapeño half, making sure to leave a little space for the candy eyes later. This part is super fun and easy to get creative with—make them tight but don’t stress if they’re a little sloppy; the charm is in the “mummy” look, after all! Place them on your baking sheet and brush each with a beaten egg white to get that lovely golden finish.
Step 4: Bake and Finish
Pop your mummies in the oven for about 30 minutes or until the dough is puffed and golden and the peppers are tender and hot. After baking, quickly press on the candy eyes—you want them to stick without melting, so add them while poppers are still warm but not too hot. Let them cool just slightly before serving so everyone can grab these delicious little monsters without burning their fingers!
Pro Tips for Making Mummy Jalapeno Poppers Recipe
- Careful Seed Removal: Removing all seeds helps control heat, making the poppers enjoyable for everyone.
- Keep Dough Moist but Workable: I learned that the dough’s texture is crucial—it should be tacky, not sticky, or too dry.
- Uniform Wrapping: Wrapping with half-inch strips keeps a consistent mummy look and ensures even baking.
- Add Eyes Before Serving: Wait until the poppers cool slightly so candy eyes stick perfectly without melting off.
How to Serve Mummy Jalapeno Poppers Recipe
Garnishes
When I serve these up, I like to add a sprinkle of extra chopped scallions or a dash of smoked paprika on the side for a little color and flavor contrast. Fresh herbs like cilantro or parsley work nicely too if you want to brighten things up.
Side Dishes
These poppers pair beautifully with a simple ranch dipping sauce or a cool avocado crema to mellow out the spice. For a complete meal, I often serve them alongside a crisp green salad or some roasted sweet potatoes.
Creative Ways to Present
For Halloween parties, I like to arrange the poppers on a dark platter with a few faux spider rings or some dry ice for smoky effect—it really amps up the spooky vibe. I’ve even made mini versions for kids’ lunchboxes, which instantly became their favorites!
Make Ahead and Storage
Storing Leftovers
After everyone has had their fill, I store leftover mummy poppers in an airtight container in the fridge for up to three days. They stay surprisingly good and maintain their texture well when reheated properly.
Freezing
I’ve successfully frozen these before baking by placing the wrapped poppers in a single layer on a tray, freezing until solid, then transferring them to a freezer bag. Bake them straight from frozen by adding a few extra minutes to the baking time—it’s a great option for prepping ahead.
Reheating
When reheating, I like to pop them back in a 350°F oven for about 10 minutes to revive that crisp dough and warm filling. Microwaving can make the dough soggy, so oven reheating is the way to go to keep that mummy charm intact.
FAQs
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Can I make Mummy Jalapeno Poppers Recipe ahead of time?
Absolutely! You can prepare the poppers a day ahead and store them wrapped in the fridge, then bake fresh when ready. You can also freeze them wrapped before baking to save even more time.
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How do I control the heat level of the jalapeños?
Removing all the seeds and membranes inside the jalapeños significantly reduces the heat. If you prefer less spice, you can substitute with mini sweet peppers or mild chili peppers.
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Can I use store-bought dough?
Yes! If you’re short on time, using pre-made pizza or crescent roll dough works perfectly well and still tastes great.
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What if I don’t have candy eyes?
No worries—you can substitute with small dots of cream cheese or sour cream with a tiny bit of black olive or food-safe marker for the eyes. Get creative with what you have!
Final Thoughts
I absolutely love how this Mummy Jalapeno Poppers Recipe turns out every time. It’s one of those recipes that brings a lot of fun and flavor to the table with minimal effort. Whether you’re hosting a Halloween get-together, looking for a playful appetizer, or just want to spice up snack time, these poppers have got you covered. Give them a try—I bet they’ll become your new favorite seasonal treat to share with friends and family!
Print
Mummy Jalapeno Poppers Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Mummy Jalapeno Poppers are a festive and delicious appetizer perfect for Halloween or any party. Creamy cheese-filled jalapenos are wrapped in a homemade tangy yogurt dough, baked until golden, and finished with candy eyes for a fun spooky touch. They offer a perfect balance of creamy, spicy, and savory flavors with a delightful flaky crust.
Ingredients
Dough:
- 1 cup unbleached all-purpose flour (whole wheat or gluten-free mix can be used, plus more for dusting; 5 ounces)
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup non-fat plain Greek yogurt (preferably Stonyfield or Fage 0%)
Jalapenos:
- 8 jalapeño peppers (sliced in half lengthwise, seeded and stemmed)
- 3 ounces light cream cheese
- 2 tablespoons grated Parmesan cheese
- 4 medium scallions (green part only, sliced)
- 2 ounces part-skim sharp cheddar cheese (about 1/2 cup)
- 1 egg white (beaten; whole egg works fine as well)
- Candy eyes (available at Michaels, Amazon, or most supermarkets)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper. If using parchment paper, lightly spray it with oil to prevent sticking.
- Prepare Cheese Filling: In a medium bowl, combine the light cream cheese, grated Parmesan, sliced scallions, and shredded sharp cheddar. Mix well until evenly blended to create the filling for the jalapeños.
- Fill Jalapenos: Gently spoon the cheese mixture into each jalapeño half, making sure to fill them evenly without overstuffing.
- Make Dough: In another medium bowl, whisk together the flour, baking powder, and kosher salt. Add the Greek yogurt and mix with a fork or spatula until the mixture resembles small crumbles.
- Knead Dough: Lightly flour a work surface and transfer the dough. Knead several times until the dough becomes smooth and tacky but not sticky, about 15 turns. The dough should not stick to your hand when pulled away.
- Roll and Slice Dough: Dust the work surface and rolling pin with flour. Roll the dough out thinly into a rectangle approximately 13 by 9 inches. Then slice the dough into strips about 1/2 inch thick.
- Wrap Jalapenos: Wrap each jalapeño half with a strip of dough, leaving room on the top for placing candy eyes later. Place the wrapped jalapenos on the prepared baking sheet.
- Apply Egg Wash: Brush each wrapped jalapeño with the beaten egg white to help achieve a golden crust during baking.
- Bake: Bake in the preheated oven for 30 minutes or until the peppers are hot and the dough is golden brown and cooked through.
- Add Candy Eyes and Serve: Once baked, gently press candy eyes onto the top of each mummy jalapeño popper to give them a spooky appearance. Serve warm on a platter and enjoy.
Notes
- For convenience, you can use store-bought pizza dough or crescent roll dough instead of making the homemade yogurt dough.
- Be careful when handling jalapeños; wearing gloves is recommended to avoid irritation.
- You can adjust the amount of cheese or spices in the filling to suit your taste preferences.
- Candy eyes are optional but add a fun decorative element for parties and Halloween.
Nutrition
- Serving Size: 1 stuffed jalapeno popper
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
