Description

These Jalapeño Popper Mummies are a spooky-season must cheesy, crispy, and just the right amount of spicy. Wrapped in golden puff pastry and topped with olive slice eyes, they’re fun, festive, and totally delicious.

Ingredients

10 fresh jalapeño peppers, halved and seeded
170 g (6 oz) cream cheese, softened
100 g shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
Pinch of salt and pepper
1 sheet of puff pastry, thawed
1 large egg (for egg wash)
20 olive slices (for eyes)

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Instructions

Slice jalapeños in half lengthwise and remove seeds and membranes. For extra heat, leave some membrane intact.
Mix cream cheese, cheddar, garlic powder, onion powder, salt, and pepper in a bowl until smooth. Fill each jalapeño half with the mixture.
Cut puff pastry into ¼ inch strips. Wrap each filled jalapeño with pastry strips, leaving a gap for the eyes.
Place two olive slices on each mummy where the eyes go. Brush puff pastry with beaten egg for golden color.
Preheat oven to 400°F (200°C). Line baking sheet with parchment and arrange mummies evenly. Bake for 15–18 minutes until golden.
Let cool for 5 minutes before serving. Serve warm with ranch, sour cream, or spicy ketchup.

Notes

Wear gloves when handling jalapeños. Chill the wrapped mummies before baking for cleaner shapes. Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes for crispiness.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Baked
Cuisine: American