Can I make Jalapeno Popper Mummies ahead of time?

Yes, you can prepare the jalapeno popper mummies a day in advance. After assembling the poppers, store them in an airtight container in the refrigerator. When you're ready to serve, simply bake them for 12 minutes at 400°F. This makes them perfect for preparing in advance and saving time on the day of your event.

How can I adjust the spice level of these Jalapeno Popper Mummies?

To reduce the heat, remove the seeds and ribs from the jalapenos, as these parts contain the most capsaicin (the compound that gives peppers their heat). For spicier poppers, leave the seeds and ribs intact. You can also adjust the cheese filling to include milder cheeses like Monterey Jack or use spicy cheeses like pepper jack for an extra kick.

Can I use something other than candy eyeballs?

Absolutely! If you prefer a more savory option, you can substitute the candy eyeballs with sliced black olives. They create the same "eye" effect but with a flavor that complements the savory taste of the jalapeno poppers.

Jalapeno Popper Mummies – Easy Halloween Recipe

Description

Jalapeno Popper Mummies are a fun and spooky Halloween appetizer made with jalapenos stuffed with cream cheese, Monterey Jack cheese, and seasonings, all wrapped in flaky crescent dough. These bite-sized treats are perfect for any Halloween gathering, offering a delightful blend of creamy, spicy, and cheesy goodness.

Ingredients

Scale

8 oz cream cheese, softened
8 oz Monterey Jack cheese, shredded
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
10 jalapenos, sliced in half lengthwise and seeds removed
12 oz Pillsbury crescent rolls
1 egg, lightly beaten with 1 tbsp water (for egg wash)
40 small candy eyeballs or sliced olives

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking tray with foil and lightly spray with olive oil cooking spray.
Slice the jalapenos in half lengthwise and remove the seeds and ribs. For a milder version, scoop out the pith as well.
In a mixing bowl, combine cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Spoon the cheese mixture into the hollowed-out jalapeno halves.
Unroll the crescent rolls and divide them into four rectangles by sealing the perforations. Slice each rectangle lengthwise into 10 strips.
Wrap each cheese-stuffed jalapeno half with two strips of dough, leaving space for the “eyes.”
Place the wrapped jalapenos on the prepared baking tray and brush the dough with the egg wash.
Bake for 12 minutes or until the dough is golden and crispy.
After baking, carefully press two candy eyeballs into each popper while they are still warm.
Allow them to cool slightly before serving warm.

Notes

To adjust the heat, remove the seeds and ribs from the jalapenos for a milder version or leave them for extra spice.
For a savory twist, replace candy eyeballs with sliced black olives.
You can prepare these poppers ahead of time and refrigerate them. Just bake them before serving for a fresh, crispy result.

Nutrition

Serving Size: 1 jalapeno mummy
Calories: 146
Sugar: 2g
Sodium: 263mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 8g
Fiber: 1g
Protein: 4g
Cholesterol: 31mg