Jalapeno Popper Mummies are the perfect spooky snacks and Halloween appetizer! This recipe is really easy to make and super impressive at any Halloween party or potluck.
Aren’t these Jalapeño mummies just so adorable?! They’re filled with a simple mixture of cream cheese, Monterey jack cheese, and green onion all stuffed inside a jalapeno pepper and wrapped up with mummy crescent dough strips.
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Tailgating snacks month
It’s tailgating snacks month here on Life Currents. And I have a fun savory treat for you today! These little appetizer treats are perfect for any October tailgate party. And they combine two of my favorite things: Halloween and tasty savory finger foods.
Heck if you just wanted a tasty Jalapeno popper recipe, you won’t even need to wrap these in crescent dough and you’d have a great healthy snack, like maybe an after-school snack!
Enjoy these with a Dark & Stormy cocktail or mocktail and you have a fun Halloween event!
Can I use a different pepper?
If you’re making these for a kid’s party, and you’re concerned about the spicy jalapenos, you can totally use those mini bell peppers that come in red, orange, and yellow. Like I used in my spinach dip stuffed peppers.
You could even stuff these mummies with spinach and artichoke dip for more veggie filled goodies.
How to make these
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Cut the black olives into small pieces for the eyes. Set aside.
In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended. Set aside.
When buying the jalapenos at the store, they can vary widely in size. I’ve seen tiny little baby one and huge ones the size of your hand.
I’ve written this recipe for jalapenos that are about 3 to 4-inces long. So, a nice medium sized one. Of course, you could always make a bunch of tiny poppers, or fewer grande poppers. The choice is yours, just adjust the procedure to fit what you’re making.
Look for peppers that are bright green with a smooth surface that’s free of imperfections.
Slice each jalapeno pepper in half lengthwise, leaving as much of the stem as you can.
Wearing gloves, remove the seeds and membranes.
The seeds and membranes inside the jalapeno are what contain the capsaicin, which is what produces the heat and spice. Yes, you can leave the insides for a higher heat level if you want.
Do you need to wear gloves when cutting jalapenos?
It’s really up to you. But I highly recommend wearing gloves because the oils can burn your skin, and you don’t want to be left with tingly hands all night.
Also, you don’t want to touch your face or eyes after handing the peppers, and the gloves will remind you not to do that.
What neutralizes jalapeño on the skin?
If you didn’t wear the gloves, and are now regretting that decision, there are a few things you can do to neutralize the capsaicin burn.
My favorite way is to use the natural casein found in dairy to help wash the capsaicin away. Place your hands in a bowl of cool milk or cover them with yogurt.
Vegetable oil, aloe vera lotion, and olive oil can also all cancel out the effects, since capsaicin dissolves more easily in oil than in water. Rub your hands in one of these to help extinguish the pain.
How do you core a jalapeno without a corer?
My favorite way to remove the seeds and membranes inside the jalapeno is to use a simple spoon.
Just scrape at the white parts with the bowl of the spoon, and they will come right out.
If the pepper doesn’t sit flat, and wobbles too much, you can cut a thin slice off the back to help it sit flat. Just don’t cut into the pepper.
Fill and mummify the peppers
Fill each jalapeño half with the cheese mixture. Don’t over stuff the pepper either, just fill to the top.
For the crescent roll dough, I recommend going with the name big brand, Pillsbury here. They always have good quality that’s consistent.
Roll out the crescent roll dough, and separate into 4 rectangles (not triangles). Press the perforations together with your fingers to seal them. Using a pizza cutter, cut each rectangle into 10 pieces lengthwise.
I like to cut the rectangle in half, and then each half into 5 pieces.
Don’t let the pastry sit out too long and get warm. It gets a bit sticky and hard to wrap around the jalapeno if it’s too warm.
Wrap each jalapeño half with two lengths of dough strips, leaving a space for the eyes. Have fun with the wrapping, twist and turn the dough. Go up and down the mummy.
Push two pieces of black olives into the cheese for the eyes.
Brush the dough with beaten egg, and place on baking sheet.
Bake in 400° F oven for 8-10 minutes until pastry is golden brown.
These can also be baked in an air fryer at 375° F for about 10 minutes. Be sure to check them early.
You may have seen some of these recipes on Pinterest with candy eyes for the mummies. I decided to go with a savory and more edible option than the candy eyes, and I like the look of the black olives. If you do want to go with the candy eyes, add them in after baking the popper.
Can I make these ahead of time?
These are a great make ahead appetizer option.
Prep the mummies a day in advance and store them in an air-tight container in the fridge. When you’re ready, brush them with the egg, and pop them in the oven.
Easy Halloween treats
As you know, I’ve been on a big Halloween kick this year. You’re sure to love all of my Halloween food ideas: Peanut Butter Pumpkins, Petri Dishes, Bread Stick Snakes, and Jello Brain.
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Jalapeno Popper Mummies
- 3 black olives
- 8 ounces cream cheese room temperature
- 8 ounces jack cheese shredded
- 1 green onion sliced
- ½ teaspoon salt
- 10 jalapeño peppers
- 8 ounces refrigerated crescent rolls
- 1 egg beaten
- Preheat oven 400° F.
- Cut the black olives into small pieces for the eyes. Set aside.
- In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended. Set aside.
- Slice each jalapeno pepper in half lengthwise, leaving as much of the stem as you can. Wearing gloves, remove the seeds and membranes.
- Fill each jalapeño half with the cheese mixture.
- Roll out the crescent roll dough, and separate into 4 rectangles (not triangles). Press the perforations together with your fingers to seal them. Using a pizza cutter, cut each rectangle into 10 pieces lengthwise.
- Wrap each jalapeño half with two lengths of dough strips, leaving a space for the eyes. Push two pieces of black olives into the cheese for the eyes. Brush the dough with beaten egg, and place on baking sheet.
- Bake in 400° F oven for 8-10 minutes until pastry is golden brown.
- These can also be baked in an air fryer at 375° F for about 10 minutes. Be sure to check them early.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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