No one in your household can stand the temptation of the melted cheese or crisp herbs? I didn’t think so! So much fun and flavorful and especially when it comes to these Mummy Jalapeno Poppers. They are so creamy, spicy, savory, and are so spooky cute, that they are just a big treat waiting to be eaten. What’s even better? It is possible to have that wow factor without breaking the bank.
I am going to teach you how to make an appetiser that’s more like that kind of thing you would see on the menu at an expensive restaurant, but done in a super practical way. We’re talking all the flavor, no all the hassle and lots of happy eaters. Prepare to wow family and friends without breaking the bank!
Mummy Jalapeno Poppers
Creamy, spicy jalapenos wrapped in a savory, golden pastry ‘mummy’ – a fun and delicious snack for any gathering.
Ingredients
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- 12 medium jalapeno peppers
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- 8 ounces cream cheese, softened
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- 1/2 cup shredded Monterey Jack or cheddar cheese
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- 2 slices cooked bacon, crumbled (optional)
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- 1/2 teaspoon garlic powder
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- 1/4 teaspoon onion powder
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- 1/4 teaspoon black pepper
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- Pinch of salt
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- 1 (8 ounce) can refrigerated crescent roll dough (or puff pastry sheet)
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- 1 large egg, whisked (for egg wash)
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Necessary Utensils & Equipment
Instructions
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- Prep the Jalapenos: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Carefully cut each jalapeno pepper in half lengthwise. Using a small spoon, scoop out all the seeds and white membranes. This is where most of the heat lives, so removing it controls the spiciness.
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- Make the Filling: In a small mixing bowl, combine the softened cream cheese, shredded Monterey Jack or cheddar cheese, crumbled bacon (if using), garlic powder, onion powder, black pepper, and salt. Mix thoroughly until everything is well combined and smooth.
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- Stuff the Peppers: Fill each jalapeno half generously with the cream cheese mixture. Make sure they’re nicely mounded, as this creamy filling is what makes these poppers so satisfying.
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- Prepare the Dough: Unroll the can of crescent roll dough on a clean surface. If using a sheet, simply unroll it. Pinch together any seams if it’s crescent roll triangles. Use a sharp knife or pizza cutter to cut the dough into thin strips, about 1/4 to 1/2 inch wide.
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- Wrap the Mummies: Take one strip of dough and gently wrap it around a stuffed jalapeno half, starting at one end and spiraling it down to the other, leaving a small gap for the “face” where the filling shows through. It’s okay if the strips aren’t perfectly uniform; the rustic look adds to the charm. Repeat with all the remaining jalapenos.
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- Egg Wash & Bake: Arrange the wrapped jalapenos on your prepared baking sheet. In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Lightly brush the dough strips of each mummy with the egg wash. This helps them get a beautiful golden-brown color.
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- Bake until Golden: Bake for 18-22 minutes, or until the crescent roll dough is puffed, golden brown, and the cheese filling is bubbling. The smell of the warm, cheesy goodness filling your kitchen is truly wonderful.
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- Serve: Let them cool on the baking sheet for a few minutes before serving. They’ll be hot! You can even dot two tiny dabs of cream cheese or sriracha for “eyes” if you’re feeling extra festive.
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Quick Tips
These Mummy Jalapeno Poppers are relatively easy to make but there are a few little tips here that can make a lot of difference. You want them to be flawless, don’t you? There’s definitely a lot I’ve taken away from my own kitchen experience.
When I first made these I missed the part of taking the seeds out of the jalapenos. I can only say that my family had a really hot evening (that included plenty of milk spilling!) If you wish to control the heat I always recommend gloves and ensuring that all the seeds and ribs are removed. Be sure to include the “glove step” – particularly if sensitive to spice. Your fingers will thank you later.
Pro Tip: For extra crispy “mummy” wraps, ensure your oven is fully preheated and don’t overcrowd the baking sheet. Giving each popper space allows the heat to circulate evenly, resulting in perfectly golden and flaky pastry.
Controlling the Heat Level
Jalapenos can be a bit of a wildcard in terms of heat. Sometimes they’re mild, other times they pack a punch. To truly control the spiciness, here’s what I do:
- Remove all seeds and white membrane: This is the biggest factor. The more you remove, the milder the popper.
- Soak in salt water: For seriously mild jalapenos, you can soak the halved, deseeded peppers in a bowl of cold salt water for about 15-20 minutes before filling them. Pat them completely dry afterward.
- Keep some seeds: If you love heat, feel free to leave a few seeds in one or two peppers to give them an extra kick. Just be sure to warn your guests!
Flavor Variations for the Filling
While the classic cream cheese and cheddar mix is amazing, there are so many ways to switch up the filling and give your Mummy Jalapeno Poppers a unique twist. Consider these ideas:
- Spicy Kick: Add a dash of hot sauce, a pinch of cayenne pepper, or some finely diced chipotle peppers in adobo to the cream cheese mixture.
- Herbaceous Delight: Mix in fresh chopped chives, cilantro, or parsley for a brighter, garden-fresh taste.
- Smoky Depth: Instead of bacon, try a bit of smoked paprika or a tiny amount of liquid smoke (use sparingly!).
- Different Cheeses: Experiment with other cheeses like pepper jack for more heat, Gruyere for a nutty flavor, or a sharp provolone for a distinct tang.
- Sweet & Savory: A small amount of finely minced pineapple or a touch of apricot preserves mixed into the cream cheese can create an unexpected and delightful sweet-savory balance. This is a surprising crowd-pleaser that people won’t expect!
Making Ahead and Storage
These poppers are best enjoyed fresh from the oven, when the pastry is crisp and the cheese is gooey and warm. However, if you’re prepping for a party, you can definitely do some work in advance.
You can stuff the jalapenos and wrap them with the crescent dough, then arrange them on a parchment-lined baking sheet. Cover the sheet loosely with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove them from the fridge about 15-20 minutes beforehand to let them come closer to room temperature, then egg wash and bake as directed. You might need an extra minute or two in the oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the pastry re-crisps slightly. Microwaving works, but the dough won’t be as crispy.
Frequently Asked Questions
How spicy are these Mummy Jalapeno Poppers?
The spiciness largely depends on how thoroughly you remove the seeds and white membrane (pith) from the jalapenos. By removing them completely, you’ll find the heat level to be quite mild and manageable, focusing more on the pepper’s flavor. If you prefer more heat, you can leave a few seeds in some of the peppers.
Can I make Mummy Jalapeno Poppers ahead of time?
Absolutely! You can prepare and assemble the poppers up to 24 hours in advance. After wrapping them, place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. When ready to bake, let them sit at room temperature for 15-20 minutes before applying the egg wash and baking as per the instructions. This makes party prep much easier!
What’s the best way to store leftovers?
Store any leftover Mummy Jalapeno Poppers in an airtight container in the refrigerator for up to 2-3 days. For best reheating, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until the cheese is melted and the pastry is warm and slightly crispy again. This helps restore their fresh-baked texture.
Can I bake these in an air fryer?
Yes, you can! To bake Mummy Jalapeno Poppers in an air fryer, preheat your air fryer to 350°F (175°C). Arrange the poppers in a single layer in the air fryer basket, making sure not to overcrowd them. You’ll likely need to do this in batches. Air fry for 8-12 minutes, or until the pastry is golden brown and the filling is bubbly. Keep an eye on them as air fryer times can vary.
What are some good dipping sauces for these poppers?
While delicious on their own, Mummy Jalapeno Poppers pair wonderfully with a variety of dipping sauces. Some popular choices include ranch dressing, cool sour cream, a sweet chili sauce for a contrasting flavor, or even a tangy honey-mustard. A simple salsa or guacamole would also be a fantastic addition!