Mummy Jalapeno Poppers
User Reviews
5
Mummy Jalapeno Poppers
Description
This recipe starts by halving and seeding large jalapeños to reduce their heat and create a vessel for the filling. The filling blends cream cheese whipped smooth with shredded cheddar jack, chopped bacon, and spices including garlic powder and paprika, balancing richness and smoky flavor. The poppers are generously stuffed with this mixture, but care is taken not to overfill to prevent leakage during baking.
Each stuffed jalapeño is wrapped in strips of crescent dough rolled out and cut into thin strips. The dough wraps expand and brown in the 10-12 minute bake at 400°F, forming a crisp, golden crust that contrasts with the creamy interior. Leaving space for the eyes, candy decorations are added while the poppers are still warm to stick firmly and enhance the mummy look.
Serving these poppers warm allows the cheeses to be soft and melty, making a rich bite inside a flaky dough wrapper. The combination of smoky bacon, spiced cheese filling, and mellowed jalapeño heat offers a festive and eye-catching appetizer suitable for Halloween or casual gatherings.
For best results, cutting uniform dough strips aids wrapping symmetry and prevents uneven baking. Leaving stem attached on jalapeños may make eating easier. Careful filling and timely candy placement contribute to both presentation and texture.
Ingredients
- 10 jalapeño large
- 1 cup cream cheese 168g, whipped
- 1 cup cheddar jack cheese 235g
- 1/2 cup Bacon 115g, chopped, about 5 strips
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Preheat oven to 400F/204C.
- Cut the jalapenos in half lengthwise and take out the seeds and ribs of the pepper.
- In a small bowl, mix the cream cheese, cheddar jack cheese, bacon, paprik and garlic powder.
- Next take about 1-2 Tbsp of the cream cheese mixture and fill each jalapeno.
- Roll out your crescent dough, pinching the perforation seams together as you go so it’s a large sheet of dough. Cut the dough into 20 strips.
- Take the dough strips and wrap them around the jalapenos. The dough will get thicker when baking, so make sure you leave space for the eyes when wrapping.
- Once all poppers are wrapped in dough, place on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the poppers start to turn a golden brown.
- Take poppers out of oven and insert two eye candies while the poppers are still hot.
Notes
- Leaving the stem on the jalapeños can make them easier to eat.
- Adjust the cheese mixture quantity; it's okay if some remains unused depending on pepper size.
- Cut the crescent dough sheet first lengthwise in halves, then quarters, and finally into 5 strips per quarter to get 20 equal strips for wrapping.
- Add candy eyes while poppers are still warm to ensure they stick well.
- Do not overfill peppers to avoid cheese mixture oozing during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 106mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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