Get in the Halloween spirit with these adorable baked jalapeño popper mummies. They’re easy to make, no frying involved, and they make great Halloween party food!
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Baked Jalapeño Popper Mummies
These baked jalapeno popper mummies are so much fun to make!
I don’t usually do many holiday themed recipes. But these and my spooky hot dog fingers have been my favorite Halloween recipes so far.
These jalapeños are stuffed with a different type of cheese that is normally called for in traditional recipes. Check out the recipe below.
Ingredients for Jalapeño Popper Mummies
The traditional ingredients for a jalapeño popper are quite basic. They typically include raw jalapeños, cream cheese, and the breading ingredients.
As you can see here, I not only gave them a festive Halloween makeover, but I’ve also added a spin on the stuffing.
Goat Cheese Stuffed Jalapeño Popper
To give these spooky Halloween stuffed peppers a twist, the cream cheese was swapped for goat cheese.
That’s right, goat cheese!
Goat cheese pairs fantastic with jalapeños!
So to make these Baked Jalapeño Popper Mummies, you’ll need only 5 ingredients.
- raw jalapeños
- plain goat cheese
- puff pastry (or crescent rolls)
- whole black peppercorns or candy eyeballs
- lightly beaten, egg for egg wash
How to Make Baked Halloween Jalapeño Poppers
First you’ll need to slice your puff pastry into long thin strands. These are for wrapping around the stuffed pepper. They’ll create the mummy look and layers.
Next you’ll need to slice jalapeño peppers in half, lengthwise. Scoop out the seeds and membranes. Stuff with the cheese.
Then begin to wrap the strands of pastry dough around the stuffed jalapeño pepper. Again just going around to give it that mummy look.
Next, you place whole black peppercorns toward the top. This is to create the eyeballs. To go a step further you can use candy eyeballs.
Lastly, they’re all brushed with lightly beaten egg. Then the jalapeño popper mummies are baked in the oven.
Super simple and easy!
Did I mention that the puff pastry also adds a great buttery and crispiness to each bite? It does!
Stuffed Pepper Mummy Variations
There are other stuffed jalapeño pepper variations.
Bacon: You could add (vegan) bacon bits to the cheese and mix it up until well combined. This will give them a smokiness.
More Cheese: Some people like to combine the soft cheese with another kind. For example cream cheese with pepper jack is a great combination.
Baked Jalapeño Popper Mummies Recipe
Baked Jalapeño Popper Mummies
- baking or cookie sheet
- baking paper
- a rolling pin
- pastry brush
- 8 to 10 small to medium fresh raw jalapeño peppers (you can use either green or red ones)
- 4oz plain goat cheese or one seasoned with herbs
- puff pastry sheet or crescent rolls dough rolled out
- 16 to 20 whole black peppercorns or candy eyeballs
- 1 egg lightly beaten
- Preheat oven to 375ºF and line a baking sheet with baking paper then set aside. Remove the puff pastry sheets from the package and lay it on a floured surface. Use a rolling pin to roll it out to a thickness of about 1/8 of an inch. Then use a knife to cut the dough into long thin strips, and set aside.
- Warning the peppers can be spicy at times so you may want to wear some latex gloves for this next step. Slice the jalapenos in half going lengthwise — you can leave the stem on or cut it off if desired. Use a small spoon to scoop out all of the seeds and veins from each jalapeño half.
- Once you’ve hollowed out each pepper half then stuff it with about one tablespoon of goat or cream cheese.
- Now take one of the long, thin strips of the puff pastry and begin wrapping it around a stuffed jalapeño half. Continue to wrap it around until you are satisfied with the “mummy” look — you can use as much dough as you’d like.
- Next place two whole peppercorns in each of the mummies so that they resemble the eyes. (If using candy eyeballs add them when the mummies come out of the oven.) Place the wrapped popper on the baking sheet and brush it with a little bit of the beaten egg. Once all of the mummies are assembled place the baking sheet in the centre of the oven and bake for 10-15 minutes or until the dough is golden brown.
- Allow to cool before serving.
More Vegetarian Halloween Party Food Recipes
If you love Halloween and are looking for other spooktacular party food recipes, check out the ones below.
- How To Make Spooky Halloween Severed Fingers
- Stuffed Spooky Apples with Oatmeal
These are also great foods to enjoy with your Halloween pumpkins or with an extra pumpkin.
- Chile & Lime Pumpkin Seeds
- How to Make Pumpkin Puree From Scratch + 13 Recipes to Use It In
- Calabaza En Tacha or Mexican Candied Pumpkin
- Curry Spiced Potato and Pumpkin Empanadas
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…