It’s the week of Halloween and I’m always trying to find something fun to make for this fun day. Over the years I’ve made a ton of different recipes, but this year I wanted to focus on something fun that is also delicious AND easy to make. These Mummy Jalapeno Poppers are all of those things!
The recipe is flexible enough to use a wide range of fillings and doughs and you should feel free to experiment, but for my money bacon and cheese is hard to beat.
Let’s dig in and make these delicious Halloween appetizers!
Want a really spooky recipe? Check out these homemade worms or my bat wings!
How to Make Classic Jalapeno Poppers
Before we start mummy wrapping things, let’s talk about classic jalapeno poppers which have been covered extensively on Crunch Time Kitchen. (See: Shrimp Jalapeno Poppers or Easy Baked Poppers).
My Dad used to make his poppers by leaving the jalapenos whole and hollowing them out. For me though, I like to cut mine in half, leave the stems on, and remove the seeds. This makes it really easy to stuff them.
Make sure to wash your hands after preparing these jalapenos as they can be spicy and if you touch your eyes or something… OUCH!
Once your poppers are ready, you can stuff them!
Stuffing ideas for jalapeno poppers
There is a really classic filling that I used for these jalapeno poppers: cheddar cheese, cream cheese, and crispy bacon. If you wanted to skip cooking the bacon, you could use Bacon Bits!
Here are some filling substitution ideas for these also:
- Change out the cheddar cheese with something like Gruyere or Gouda.
- Leave out the bacon or substitute it with something like sauteed mushrooms.
- Add fresh herbs like cilantro, basil, or parsley.
Once you have your filling mixed together, really stuff it in the jalapenos. Even over-stuffing them slightly is okay!
These jalapeno poppers are ready to mummy wrap!
How to Mummy Wrap the poppers
There is no need to stress about this process. You can use a wide range of doughs for it and they will all work just fine!
To keep my version pretty easy, I just used a roll of crescent rolls that I unrolled and then sliced into thin strips. If you go this route, you can ignore the pre-cut lines on the dough. Just go for long strips.
You could also use any pizza dough and that would work just fine!
Once you have the strips cut, wrap a few strips around each jalapeno popper. It’s okay if the popper isn’t completely covered. You want it to have some filling showing and give it a random, mummy look.
These are ready to bake!
Baking the Jalapeno Poppers
I like that these mummy jalapeno poppers are baked rather than fried. They will be perfectly browned after 15-20 minutes at 375˚F. Feel free to take them a little longer if you want them even crispier.
You will want to let these cool before diving in as they are filled with molten cheese and will definitely burn your mouth if you just chomp right into them!
Leftovers
These leftover poppers keep really well for a few days. They reheat best in the oven until crispy and warmed through again. If you microwave them, the dough will get really soggy, but otherwise they are okay.
Hope you have a great Halloween and try these if you need a fast appetizer!
Mummy Jalapeno Poppers
If you need a delicious and easy appetizer, these Mummy Jalapeno Poppers are stuffed with bacon and cheese and baked until crispy.
Prevent your screen from going dark
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Preheat oven to 375˚F. Chop bacon and add it to a skillet over medium heat. Continue to cook bacon, stirring regularly until bacon is crispy. Remove bacon and let drain and cool. Then crumble.
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Stir cooled crispy bacon into a bowl with cream cheese and grated cheddar cheese. Set aside.
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To prepare jalapenos, cut the jalapenos in half, leaving the stem intact. Use a knife or spoon to hollow out each half, removing the seeds.
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Use a spoon to add cheesy filling to each jalapeno half. Feel them very full.
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Open your dough and unfold it. Then slice it into thin 1/4-inch strips. Wrap each jalapeno with a few strips of the dough.
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Bake the poppers at 375˚F for 15-20 minutes until the dough is golden brown and filling is melted.
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Let the poppers cool before serving. Leftover poppers will keep in the fridge for a few days. Reheat in the oven for best results.
Serving: 2poppers | Calories: 218kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 365mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 0.4mg