Halloween is just around the corner, and you know what that means! Time to whip up some spooky and delicious treats that will leave everyone impressed. If you’re on the hunt for a fun party appetizer, look no further than these Jalapeño Mummy Poppers (Cheesy + Crispy!). They combine the perfect amount of spicy heat with a creamy cheese filling, all wrapped up in crispy dough that’s simply irresistible. The first time I made these for my kids’ Halloween party, I wrapped the jalapeños in cassava dough “bandages,” stuffed them with a blend of cream cheese and Monterey Jack, and watched as the kids giggled at their silly mummy faces before devouring them. It’s moments like these that remind me why I cook; it’s not just about feeding my family but also about creating moments of joy and togetherness. Trust me, these poppers are bound to be a hit with everyone, especially gluten-free eaters who want to join the fun!
Ingredients for Jalapeño Mummy Poppers (Cheesy + Crispy!)
Ready to gather your ingredients? Here’s what you’ll need to make these delightful Jalapeño Mummy Poppers (Cheesy + Crispy!). Each ingredient plays a crucial role in ensuring that every bite is bursting with flavor and that perfect spooky touch!
For the Filling
- 1 pound jalapeño peppers (8 to 12, depending on size)
- 8 ounces cream cheese (at room temperature)
- 5 ounces shredded Monterey Jack cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- Pinch ground black pepper
For the Dough
- 1 sheet crescent roll dough (without perforations, 8 ounces)
- 1 large egg
- 1 tablespoon milk
For the Decoration
- 16 – 24 mini candy eyeballs
With these ingredients prepped, you’re just a few steps away from whipping up these creepy, cheesy treats. Let the fun begin!
How to Prepare Jalapeño Mummy Poppers (Cheesy + Crispy!)
Alright, let’s dive into making these Jalapeño Mummy Poppers (Cheesy + Crispy!). Follow my easy steps, and you’ll have an exciting Halloween snack that everyone will love! Get your oven preheating to 350 degrees F because that’s where the magical crispy transformation begins.
First, grab your jalapeño peppers and cut each one in half lengthwise. Don’t forget to scoop out the seeds and membranes—this is where the real heat lurks! Use a small spoon to carefully remove them all, making space for that cheesy goodness.
Next, let’s whip up the filling. In a medium bowl, use a fork to mash together the cream cheese, Monterey Jack cheese, garlic powder, onion powder, kosher salt, paprika, and a pinch of black pepper until everything is well combined and creamy. You want this mixture to be nice and smooth—so satisfying!
Now, it’s time to fill those pepper halves. Generously spoon the creamy mixture into each half until they’re nice and full, but try not to overstuff them, or they won’t wrap right.
Once your peppers are filled and looking delicious, roll out the crescent roll dough on a clean surface. Use a pizza cutter to slice the dough into thin strips. Wrap about 2 to 3 strips around each pepper half, leaving a little space near the top for those adorable candy eyeballs! Place them cut side up on a lined baking pan.
In a small bowl, whisk together your egg and milk until smooth. This creates an egg wash! Lightly brush the wrapped peppers with this magical mixture to give them that golden look when they bake.
Now, pop those mummies in the oven and bake until the dough is golden brown and the peppers are tender. This will take about 14 to 28 minutes depending on the size of your peppers, so keep an eye on them.
After baking, allow your Jalapeño Mummy Poppers to cool for about 5 minutes. This is the perfect time to get those mini candy eyeballs ready. Gently place two on each pepper to give them a spooky face! Serve these poppers warm, and watch them disappear!
Why You’ll Love These Jalapeño Mummy Poppers (Cheesy + Crispy!)
Get ready to fall in love with these Jalapeño Mummy Poppers (Cheesy + Crispy!) for so many reasons! They’re not just delicious; they’re a whole lot of fun, especially during Halloween. Here’s why these spooky snacks will steal the show:
- Quick to prepare: You can whip these up in no time, making them a great last-minute addition to your Halloween spread!
- Fun for kids: Watching their little faces light up when they see the monster mummies is priceless!
- Spicy yet cheesy: The perfect blend of heat from the jalapeños and creaminess from the cheese makes every bite a treat!
- Perfect for Halloween parties: These poppers add a spooky touch to your table while being totally gluten-free, ensuring everyone can enjoy them!
Ready to make your party unforgettable? Check out my posts on Halloween Ghost Pizza and Mini Spider Pizzas for more festive ideas!
Tips for Success with Jalapeño Mummy Poppers (Cheesy + Crispy!)
Now that you’re ready to make these delightful Jalapeño Mummy Poppers (Cheesy + Crispy!), here are some expert tips to ensure they turn out absolutely perfect every time. Trust me; these little nuggets of wisdom will help you achieve crispy dough and tasty filling while impressing everyone at your Halloween party!
- Choose the right jalapeños: Look for firm, bright green jalapeños. Smaller ones are milder, while larger ones pack more heat. Pick a mix for a variety of spice levels, if you like!
- Chill the filling: If your filling is too soft, stick it in the fridge for a bit before stuffing your peppers. This helps keep everything neat while wrapping the dough.
- Don’t skip the egg wash: Brushing your wrapped poppers with the egg wash gives them that golden-brown finish we all love. It adds both flavor and color!
- Presenting your poppers: Arrange your Jalapeño Mummy Poppers on a spooky platter and add some decorative elements like fake spider webs or miniature pumpkins for a festive vibe!
With these tips in hand, you’re sure to become the superstar of your Halloween gathering. Now, let’s get to baking!
Nutritional Information for Jalapeño Mummy Poppers (Cheesy + Crispy!)
Curious about what goes into these delicious Jalapeño Mummy Poppers (Cheesy + Crispy!)? I’ve got you covered! Here’s a quick look at the estimated nutritional values per serving (which is about one popper, so you can snack guilt-free!).
- Calories: 250
- Fat: 18g (Saturated Fat: 10g)
- Protein: 10g
- Carbohydrates: 15g (Fiber: 2g, Sugar: 1g)
- Cholesterol: 50mg
- Sodium: 500mg
- Potassium: 200mg
- Vitamin A: 500 IU
- Vitamin C: 10% DV
- Calcium: 200mg
- Iron: 1mg
Keep in mind that these values are just estimates, as they can vary based on specific ingredients and portions. But hey, what’s Halloween without a little indulgence in delicious treats? Enjoy the flavors and have fun sharing them with friends and family!
Common Questions About Jalapeño Mummy Poppers (Cheesy + Crispy!)
It’s natural to have some questions when you’re making these fun Jalapeño Mummy Poppers (Cheesy + Crispy!). Here are a few common queries I get from cooks just like you, with answers that will help you whip up these spicy snacks without a hitch!
Can I make these Jalapeño Mummy Poppers ahead of time?
Absolutely! You can fill the jalapeños and wrap them in dough a day before your event. Just store them in the fridge and bake them right before your guests arrive. This makes them a fantastic option for quick, baked appetizers!
Are there gluten-free options for the dough?
Yes! I love using cassava-based dough or other gluten-free pastry options if you’re catering to gluten-free eaters. Just make sure it’s rolled out thin for that perfect crispy texture!
What’s the best way to serve these poppers?
Serve your Jalapeño Mummy Poppers warm on a spooky platter or with festive dipping sauces like ranch or guacamole. Trust me, presentation makes them even more enticing!
Can I use different types of cheese?
Definitely! Feel free to mix and match. Pepper jack cheese can add an extra kick, or you can use a blend of cheddar for a different flavor profile!
For more tips and ideas, don’t forget to check out other resources like AllRecipes, where you can find tons of Halloween-inspired recipes to keep your party lively!
Make-Ahead and Freezer Tips for Jalapeño Mummy Poppers (Cheesy + Crispy!)
If you want to take some stress off your Halloween party preparation, making these Jalapeño Mummy Poppers (Cheesy + Crispy!) in advance is a great idea! You can fill the jalapeños and wrap them in dough up to a day ahead of time. Just cover them tightly and store them in the fridge until you’re ready to bake. This way, when your guests arrive, all you have to do is pop them in the oven and let the delicious scents take over your kitchen!
If you’re planning to make them even earlier, freeze the assembled poppers on a baking sheet until they’re firm, then transfer them to a freezer bag. When ready to enjoy, there’s no need to thaw them—just bake directly from the freezer, adding a few extra minutes to the baking time. This ensures they come out perfectly crispy and cheesy every time!
Serving Suggestions for Jalapeño Mummy Poppers (Cheesy + Crispy!)
Now that you’ve whipped up these fun and festive Jalapeño Mummy Poppers (Cheesy + Crispy!), let’s talk about what to serve with them to make your Halloween spread even more exciting! Complement these cheesy, spicy bites with some delicious dips and sides that keep with the haunting theme. Here are a few ideas that will have your guests raving:
- Spooky Guacamole: A creamy and zesty guacamole paired with lime juice and maybe a hint of ghostly green food coloring for an extra creepy touch!
- Jack-o’-lantern Salsa: A vibrant salsa made with fresh tomatoes, peppers, and a little twist of lime can brighten up any platter!
- Monster Ranch Dressing: Serve your jalapeño poppers with ranch dressing tinted a ghastly green for fun dipping!
- Witch’s Brew Pumpkin Soup: A warm and comforting pumpkin soup is perfect for dipping those crisp poppers or just sipping alongside!
With these fun additions, your Halloween party will be a hit, and your Jalapeño Mummy Poppers will shine even brighter on the table!
Storage & Reheating Instructions for Jalapeño Mummy Poppers (Cheesy + Crispy!)
After enjoying your Jalapeño Mummy Poppers (Cheesy + Crispy!), it’s important to store any leftovers properly to keep them tasty and crispy. Allow the poppers to cool completely before transferring them to an airtight container. You can store them in the fridge for up to three days.
When you’re ready to reheat, preheat your oven to 350 degrees F. Place the poppers on a baking sheet and warm them in the oven for about 10-15 minutes, or until they’re heated through and the dough regains its crispiness. This method keeps them tasting fresh and delicious!
Jalapeño Mummy Poppers (Cheesy + Crispy!)
Equipment
- Oven
- Baking pan
Ingredients
For the Filling
- 1 pound jalapeno peppers (8 to 12 jalapeños depending on size)
- 8 ounces cream cheese at room temperature
- 5 ounces shredded Monterey Jack cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- Pinch ground black pepper
For the Dough
- 1 sheet crescent roll dough without perforations (8 ounces)
- 1 large egg
- 1 tablespoon milk
For the Decoration
- 16 – 24 mini candy eyeballs
Instructions
- Preheat oven to 350 degrees F. Line rimmed baking pan with parchment paper.
- Cut each pepper in half lengthwise. Use small spoon to remove and discard all seeds and membranes.
- In medium bowl, use a fork to mash together cream cheese, Monterey Jack, garlic powder, onion powder, salt, paprika and black pepper until well combined.
- Fill each pepper half with cream cheese mixture.
- Roll dough sheet out on work surface. Using a pizza cutter, cut dough crosswise into thin strips.
- Wrap 2 to 3 strips of dough around each pepper half, being sure to leave a space near the top for the eyes. Place wrapped peppers, cut side up, on prepared baking pan.
- In small bowl, whisk egg and milk until smooth. Use small pastry brush to lightly brush wrapped peppers with egg wash.
- Transfer to oven and bake until peppers are tender and dough is golden brown. Baking time will depend on how large the peppers are. Small peppers may bake in 14 to 16 minutes, while large peppers may need 26 to 28 minutes.
- Allow the poppers to cool for 5 minutes, then place two eyeballs on each popper. Serve warm.
