Jalapeno Popper Mummies
A fun and flavorful twist on classic jalapeno poppers: jalapeño halves stuffed with a creamy, cheesy filling, wrapped in bacon, and baked until crispy. Perfect for Halloween or any gathering. This version yields 16 poppers, serving 4 people (4 poppers each).
A fun and flavorful twist on classic jalapeno poppers: jalapeño halves stuffed with a creamy, cheesy filling, wrapped in bacon, and baked until crispy. Perfect for Halloween or any gathering. This version yields 16 poppers, serving 4 people (4 poppers each).
Ingredients
10 ingredients- Calories
- 580 kcal
- Fat
- 48g
- Carbs
- 6g
- Protein
- 24g
Whole recipe (4 servings): 2320 kcal
- 8 medium jalapeños, halved lengthwise, seeds and membranes removed
- 6 oz cream cheese, softened
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded white cheddar cheese
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 16 slices bacon (about 1 lb), thin-cut
Method
6 steps- Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack.
- In a medium bowl, mix together the cream cheese, pepper jack, white cheddar, chives, garlic powder, onion powder, salt, and pepper until well combined.
- Fill each jalapeño half with about 1 tablespoon of the cheese mixture, being careful not to overfill.
- Wrap one slice of bacon around each stuffed jalapeño half, securing with a toothpick if needed. Arrange the wrapped poppers on the prepared rack, seam side down.
- Bake for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender. If desired, broil for 1-2 minutes for extra crispiness, watching closely to avoid burning.
- Remove from oven and let cool for 5 minutes before serving. Carefully remove toothpicks if used. Serve warm.
Recipe notes
Helpful tips
- For milder poppers, use mini sweet peppers instead of jalapeños.
- Use thin-cut bacon for easier wrapping and crispier results.
- Add a pinch of smoked paprika to the cheese mixture for extra depth.
Equipment
- Baking sheet
- Wire rack
- Aluminum foil
- Mixing bowl
- Toothpicks (optional)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Additional tips
- Jalapeños can be spicy; wear gloves when handling and avoid touching your face. Bacon may splatter; use caution when opening the oven. Toothpicks may be hot; remove carefully.
Recipe inspiration
Inspired by Alyena’s Kitchen
Estimated nutrition
Per serving: 580 calories
Fat: 48 g · Carbs: 6 g · Protein: 24 g
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