Mummy Jalapeño Poppers (The Spooky 25-Minute Halloween Party Appetizer)
Jalapeño poppers are already the first appetizer to disappear at every party — so we gave them a Halloween costume. Halved jalapeños stuffed with a creamy cheddar-bacon filling get wrapped in crisscrossed strips of flaky pastry like little mummies, baked until golden, then finished with candy eyes for the spookiest snack on the table. They are cheesy, spicy, buttery, and gone in minutes. Twelve poppers, one sheet of pastry, 25 minutes — the Halloween party appetizer that basically makes itself.
What You Need
- 6 large jalapeños (12 halves) — about 200 g
- 8 oz (225 g) cream cheese, softened
- 1 cup (110 g) shredded sharp cheddar cheese
- 4 slices (60 g) bacon, cooked crisp and crumbled
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 sheet (about 250 g) puff pastry or crescent dough, thawed
- 24 candy eyes
- Cooking spray or a drizzle of olive oil
How To Make It
- Preheat oven to 400°F (200°C); line a baking sheet with parchment and lightly grease.
- Halve jalapeños lengthwise; scoop out seeds and ribs; pat dry.
- Stir softened cream cheese, cheddar, crumbled bacon, garlic powder, smoked paprika, and salt until smooth.
- Spoon filling generously into each jalapeño half, mounding slightly.
- Cut pastry into ½-inch strips; wrap 2–3 strips crisscross around each filled popper, leaving a small gap near the top for the face.
- Bake 12–15 minutes until pastry is puffed and deep golden.
- Cool 2 minutes; press 2 candy eyes into the uncovered gap on each popper while warm. Serve immediately.
Tips & Variations
- Heat control: leave some seeds in for medium, or swap mini sweet peppers for a no-heat kid-friendly version.
- Make ahead: assemble wrapped poppers up to 1 day ahead, refrigerate, bake straight from fridge adding 2 minutes.
- Candy eyes: press in while pastry is warm — they slide off cold poppers.
- Bacon shortcut: pre-cooked crumbles work; turkey bacon is a leaner option.
- No puff pastry? Crescent dough works — puffier, buttery strips.
Estimated nutrition per serving (2 poppers / ~85 g): ~210 cal | protein 7g | carbs 14g | fat 14g.
Mummy Jalapeño Poppers
Jalapeño halves stuffed with creamy cheddar-bacon filling, wrapped in crisscrossed pastry strips like little mummies, baked until golden, finished with candy eyes.
Ingredients
6 large jalapeños (12 halves) — about 200 g
8 oz (225 g) cream cheese, softened
1 cup (110 g) shredded sharp cheddar cheese
4 slices (60 g) bacon, cooked crisp and crumbled
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp fine sea salt
1 sheet (about 250 g) puff pastry or crescent dough, thawed
24 candy eyes
Cooking spray or a drizzle of olive oil
Directions
- Preheat oven to 400°F (200°C); line a baking sheet with parchment and lightly grease.
- Halve jalapeños lengthwise; scoop out seeds and ribs; pat dry.
- Stir softened cream cheese, cheddar, crumbled bacon, garlic powder, smoked paprika, and salt until smooth.
- Spoon filling generously into each jalapeño half, mounding slightly.
- Cut pastry into ½-inch strips; wrap 2–3 strips crisscross around each filled popper, leaving a small gap near the top for the face.
- Bake 12–15 minutes until pastry is puffed and deep golden.
- Cool 2 minutes; press 2 candy eyes into the uncovered gap on each popper while warm. Serve immediately.
What To Bake Next
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