Baked Mummy Jalapeño Poppers Recipe

why make this recipe

Baked Mummy Jalapeño Poppers are a fun and spooky twist on a classic appetizer. They are perfect for Halloween parties, game day, or any gathering where you want to impress your guests with something creative and delicious. The combination of creamy cheese, crispy bacon, and a slight kick from the jalapeños makes these poppers a crowd favorite. Plus, the mummy appearance adds a playful touch that kids and adults alike will love!

how to make Baked Mummy Jalapeño Poppers

Ingredients :

Fresh Jalapeños: 12 large, straight jalapeños. Look for peppers that are firm, smooth-skinned, and relatively uniform in size. This makes them easier to slice, fill, and wrap consistently.
Cream Cheese: 8 ounces (1 full block), softened to room temperature. Using full-fat cream cheese will yield the creamiest, richest filling. Softening it is crucial for a smooth, lump-free mixture.
Shredded Cheddar Cheese: 1 cup, sharp or medium. For the best melt and flavor, I highly recommend buying a block of cheddar and shredding it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect the texture.
Bacon: 6 slices, cooked until crisp and then crumbled or finely chopped. The smoky, salty crunch of bacon is the secret weapon in these poppers. You can cook it in a skillet, in the oven, or even in the microwave.
Garlic Powder: 1 teaspoon. Adds a savory depth that complements the cheeses and bacon.
Onion Powder: ½ teaspoon. Provides a subtle, sweet aromatic base note to the filling.
Refrigerated Crescent Roll Dough: 1 (8-ounce) can. This is the key to the “mummy” bandages. It’s easy to work with and bakes up flaky, buttery, and golden brown.
Candy Googly Eyes: 24 small candy eyes. These are the finishing touch that gives your mummies their personality! You can find them in the baking aisle of most grocery stores, especially around Halloween.

Directions :

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. The parchment paper is your best friend here, preventing the poppers from sticking and making cleanup a breeze.
Important! Jalapeño oils (capsaicin) can cause a painful burning sensation on your skin and especially in your eyes. I strongly recommend wearing disposable kitchen gloves while handling the peppers. Slice each jalapeño in half lengthwise, from the stem to the tip.
Using a small spoon or a melon baller, carefully scrape out the seeds and the white membranes from each jalapeño half. The majority of the heat resides in these parts. For a milder popper, be thorough. If you and your guests enjoy more of a kick, you can leave a little bit of the membrane intact.
In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, and onion powder. Use a spatula or an electric hand mixer to beat the ingredients together until they are well-combined, smooth, and creamy. There should be no large lumps of cream cheese remaining.
Take your hollowed-out jalapeño halves and generously fill each one with the cream cheese mixture. Use a small spoon or a butter knife to spread the filling evenly, creating a slightly mounded top. Place the filled jalapeño halves, filling-side up, on your prepared baking sheet.
Unroll the crescent roll dough onto a clean, lightly floured surface. The dough will likely be perforated into triangles. Gently press down on the perforations to seal them, creating two large rectangles of dough.
Using a pizza cutter or a sharp knife, cut each rectangle of dough lengthwise into very thin strips. You’ll want them to be about ⅛ to ¼-inch wide. These will be your mummy bandages. Don’t worry about them being perfectly uniform; a little variation adds to the rustic, wrapped mummy look.
Now for the fun part! Take one strip of dough at a time and wrap it around a filled jalapeño half. Crisscross the strips over each other in a random pattern to mimic mummy bandages. Be sure to leave a small gap near the wider (stem) end of the pepper where the eyes will go. Gently press the ends of the dough strips onto the sides of the baking sheet or the bottom of the pepper to secure them. Repeat with all the remaining jalapeño halves.
Place the baking sheet into your preheated oven. Bake for 12-15 minutes, or until the crescent dough is golden brown and puffed up, and the cheese filling is hot and bubbly. Keep a close eye on them during the last few minutes to prevent the dough from burning.
Remove the baking sheet from the oven. While the poppers are still hot, gently press two candy googly eyes into the cheese filling in the space you left for them. The heat from the filling will help the eyes stick in place.
Let the mummy poppers cool on the baking sheet for at least 5-10 minutes before transferring them to a serving platter. This allows the filling to set up slightly, making them less molten and easier to eat.

how to serve Baked Mummy Jalapeño Poppers

Serve your Baked Mummy Jalapeño Poppers warm as a spooky appetizer. They are best enjoyed fresh out of the oven, but they can also be served on a buffet table or as part of a themed dinner party spread. Pair them with dipping sauces like ranch or sour cream for extra flavor!

how to store Baked Mummy Jalapeño Poppers

You can store leftover Baked Mummy Jalapeño Poppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid microwaving, as it can make the dough soggy.

tips to make Baked Mummy Jalapeño Poppers

Use gloves when handling jalapeños to avoid skin irritation.
For a spicier version, leave some seeds and membrane in the jalapeños.
Make sure the cream cheese is softened for easy mixing and spreading.

variation (if any)

You can customize the filling by adding other ingredients like diced onions, bell peppers, or different types of cheese. For a vegetarian version, skip the bacon or use a plant-based alternative.

FAQs

Can I make these poppers ahead of time?
Yes, you can prepare the jalapeños and filling ahead of time and store them separately in the fridge. Assemble and bake them right before serving.

Can I freeze Baked Mummy Jalapeño Poppers?
Yes, you can freeze unbaked poppers. Just wrap them tightly in plastic wrap and store in a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cooking time.

What can I serve with Baked Mummy Jalapeño Poppers?
These poppers pair well with dipping sauces like ranch, guacamole, or salsa. They are perfect alongside other finger foods for a party spread!