Printable Recipe
Jalapeno Popper Mummies
Spooky jalapeno popper mummies stuffed with cream cheese and wrapped in pie crust, baked until golden brown, decorated with candy eyeballs.
Prep time
About 25 min
Cook time
15 min
Total time
About 40 min
Yield
16
Ingredients
11
Steps
8
Filed under: appetizer, baking, halloween.
Source channel: Alyena’s Kitchen
Key ingredients
Jalapenos, sliced down the middle, seeds removed, rinsed, dried, cream cheese, room temperature, pepper jack cheese, white cheddar cheese, fresh chopped chives.
Ingredients
- 8 Jalapenos, sliced down the middle, seeds removed, rinsed, dried
- 6 oz cream cheese, room temperature
- 1/2 cup pepper jack cheese
- 1/2 cup white cheddar cheese
- 2 Tbsp fresh chopped chives
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 Pillsbury pie crust
- Egg wash (from 1 egg, beaten)
- Candy eyeballs
Method
- Slice 8 jalapenos down the middle, remove seeds, rinse, and dry them.
- Mix 6 oz cream cheese, 1/2 cup pepper jack cheese, 1/2 cup white cheddar cheese, 2 Tbsp chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper until well combined.
- Stuff each jalapeno with about a tablespoon of the cheese mixture, avoiding overfilling.
- Roll out the Pillsbury pie crust and cut into strips using a pizza cutter.
- Wrap strips of pie crust around each stuffed jalapeno to resemble a mummy.
- Brush the wrapped jalapenos with egg wash.
- Bake at 400°F for 12 to 15 minutes until the dough is golden brown.
- Decorate with candy eyeballs before serving.