Jalapeño Popper Mummies are spicy, tasty, a blast to make, incredibly cute … and great for Halloween parties. Guaranteed to be a hit!
I took these Jalapeño Popper Mummies to a party this week, and they were a real hit! Obviously, they’ve got some significant heat with the fresh jalapeños, and the cream cheese filling has a nice balance of flavors. The crescent rolls not only make the mummy wrapping, but also add the right flavor and texture touch to make this an awesome party appetizer.
This is a great project for kids – they are so much fun to make. But here’s a warning: if you’re cutting and handling the jalapeños with your bare hands, the capsaicin in them will cause a burning sensation … and if you touch your eyes it can be very painful. Washing your hands with soap is not enough to get rid of the capsaicin; washing reduces it but it’s actually absorbed into your pores. Soaking hands in milk helps as the casein in milk helps neutralize the chile oils. It still takes an hour or so for the burning to go away. The best way to avoid the burning sensation is to wear plastic or rubber disposable gloves (available at Costco or Walgreens). If kids are making these, an adult should cut the jalapeños and remove the seeds and ribs.
So where do you get these candy eyeballs? I bought mine at Walmart in their Halloween section in groceries.
All in all, this is fun, easy and tasty. And these little Jalapeño Popper Mummies are so dang cute! You gotta try them!
- 8 oz cream cheese, softened
- 8 oz shredded Monterey jack cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 10 jalapeños, sliced in half lengthwise, seeds removed
- 12 oz Pillsbury crescent rolls
- 1 egg, lightly beaten with 1 Tbsp of water (for egg wash)
- 40 small candy eyeballs or sliced olives
- Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with cooking spray.
- Slice the jalapeños lengthwise and remove the seeds. Remove the pith/ribs of the jalapenos.
- Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
- Spoon the cheese mixture into the jalapeño halves.
- Unroll the crescent rolls. Divide them into 4 rectangles; you will need to push together 2 triangles, sealing them at the perforations. You'll end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
- Wrap each cheese-stuffed jalapeño half with 2 strips of dough. Leave a gap near the stem for where the eyes will be.
- Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
- Bake until they’re golden, about 12-14 minutes.
- As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy. Or, use black olive slices.
- Cool slightly and serve warm.
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