This Halloween Jalapeño Popper recipe with garlicky cream cheese and golden puff pastry is so yummy, you won’t be able to stop popping!
These spooktacular treats may look like monstrous mummies, but they're are actually perfect little snacks for spooky season.
These Halloween Jalapeño Poppers would be wonderful to enjoy on fright night at home or take to a Halloween party or potluck.
You could lay them out on a platter of spooky treats alongside my Witches Finger Breadsticks and Halloween Salad. They could even be great as part of a buffet-style main course.
It takes very little prep work to make my Halloween Jalapeño Poppers. You’ll start by mixing up the filling.
For this, you’ll need cream cheese, grated cheddar, chopped chives and minced garlic. Simply mix them together, and you’re ready to go!
Next, you’ll slice the jalapeño peppers in half, remove the seeds and fill them with the yummy creamy cheese filling.
Wrapping the fresh jalapeños in their mummy-like bandages is the best fun. You’ll unroll a sheet of puff pastry and cut it into thin strips with a pastry cutter, then wrap the dough strips around each jalapeño.
Onto a tray they go, a quick brush of egg and they’re ready to bake.
Once baked, you can press the candy eyes into place for the final, fun look!
I’ve also included some ideas for alternatives to candy eyeballs if you’d rather keep things simple. Personally, I pick them off and eat them like a mini dessert at the end!
The full method for making my Halloween jalapeño poppers is below. I've added some clear pictures for every step so that you can see how they should look as you go along. There's also a simple printable recipe card if you prefer to work that way.
Enjoy my fun treats with a spicy kick! They're the perfect spooky treat for halloween parties.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
For the jalapeno filling
- 12 fresh jalapenos halved lengthways, seeds removed
- 125 g (4.4 oz) full fat cream cheese
- 125 g (4.4 oz) mature cheddar cheese (sharp cheddar) grated
- 50 g (1.8 oz) chives finely chopped
- 2 cloves garlic minced
- Pinch salt and black pepper to taste
To wrap the jalapenos
- 320 g (11.3 oz) pack ready rolled puff pastry or pizza dough or crescent dough
- 1 medium free range egg
- 24 candy eyes see notes for alternatives
Instructions
Preheat the oven to 200C (180C fan).
Line a large baking tray (or two smaller trays) with baking paper.
Stuff the jalapenos
Put the cream cheese, cheddar, chives, garlic and a pinch of salt and pepper in a large mixing bowl.
Mash together with a fork.
Cut the jalapenos in half lengthways and use a teaspoon to remove the seeds and any pith.
Spoon the cream cheese mixture into each jalapeño half, making sure to fill to the top but no further, leaving a smooth surface.
Wrap the jalapenos
Take the puff pastry out of the refrigerator 30 minutes before you start so that it’s pliable.
Unroll the pastry so that it is laying flat.
Take your pizza cutter and cut across the pastry's shorter edge repeatedly to create lots of thin strips of pastry. Cover with a sheet of cling film / plastic wrap so that the pastry doesn't dry out as you work.
Take a stuffed jalapeno and, starting at the thin end, wrap a strip of puff pastry around it. Leave a little gap somewhere near one end to position the eyes later. I used about 3 long pieces per piece.
Lay the jalapeno on the prepared tray, making sure that any seams or ends are at the back of the jalapeno so that it doesn’t unravel during baking. Repeat until all the jalapenos are wrapped.
Beat the egg with 1 tablespoon of water in a small bowl to create a light egg wash. Brush the egg mixture all over the pastry wrapped mummy poppers.
Bake for 20 minutes until your mummy jalapeño poppers are beautifully golden brown.
Once cool enough to handle, gently push the candy eyes into position - two per jalapeno popper.
Enjoy!
If you want to avoid using candy eyes, check out my alternative suggestions in the recipe card below.
Pointers, tricks and troubleshooting tips for the perfect halloween jalapeño mummies
Is this Halloween Jalapeno Popper recipe easy to make?
Yes! Halloween jalapeno poppers are super easy to make.
Each mummy is simply a cream and cheddar cheese stuffed pepper, wrapped in strips of store-bought pastry, then baked until golden.
If your skin is sensitive to chilli, then wearing rubber gloves is a good idea, and you should certainly wash your hands thoroughly after handling them.
Other than that, this recipe is really easy to prepare and cook. So if you're apprehensive about making a new dish, don't worry - you've got this!
I regularly check my comments, so if you have any questions about this recipe, feel free to leave a comment below. I'll get back to you ASAP!
Will I need any special equipment to make this Halloween halloween jalapeno mummies recipe?
To make your halloween jalapeno poppers, you'll only need standard kitchen equipment.
To prepare the filling for your poppers, you'll need some measuring scales and spoons, a bowl, a grater, a knife and chopping board and a spoon to mix!
For the pastry, all you'll need is a pizza wheel or knife.
And then cook the Halloween Jalapeno Popper recipe, you'll only need a non-stick baking sheet lined with baking paper/parchment, a pastry brush and an oven.
There's a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. I also try to include links to example products to show exactly what I used to make each recipe.
What can I use instead of chives?
Chives are a type of onion. They look like very thin spring onions (scallions) and have a more delicate flavour than most onions. They're often used as a garnish or to add a little fresh onion flavour to dishes like potato salad.
If you don't have any chives, you can use the green stems from spring onions (scallions/green onion), or you could use some very finely diced shallots instead.
If you're short of fresh herbs, you could add a pinch of onion powder to the mix to give a similar flavour.
Can I use crescent roll dough instead of pastry?
Yes, you can use crescent rolls dough instead of pastry.
Unroll your crescent roll sheet and press any perforations together. You should then be able to slice the sheet and wrap the hot dogs in strips of crescent dough as directed.
Do I have to use candy eyes? What can I use instead of candy eyes?
If you want to use something savoury instead of candy googly eyes, you could use two blobs of cream cheese, applied with a piping bag.
You could then top then with pieces of black olive, if you like.
Alternatively, you could cut out some small balls of another kind of cheese (mozzarella or white cheddar) with some black pepper or black nigella seeds for pupils.
How can I tell if cream cheese has gone off?
Once opened, cream cheese will generally last 1-2 weeks as long as it has always been kept in an air-tight container in the fridge.
If your cream cheese has been left at room temperature for more than an hour (say, when bringing it home from the supermarket), it's best to discard it. Cream cheese is the perfect breeding ground for bacteria, so it can become risky to eat within hours.
If your cream cheese has changed colour, looks mouldy, is dry/cracked or has an unusual smell, it should be discarded.
Unlike some hard cheeses, where mould can be cut off (always check official advice for the specific cheese and country), cream cheese is soft and wet enough that any mould can penetrate to the centre of the cheese - even if you can't see it. If you're unsure, you shouldn't use it.
It's always best to use fresh cream cheese so you know it's safe to eat and because it will taste best.
How can I tell if cheddar cheese has gone off?
Cheddar cheese that has gone bad will have a sour, acidic smell and will be hard to cut through. The texture may seem tough and greasy. If you see any mould growing on the surface of the cheese, then it's time to throw it away.
If your cheddar cheese doesn't have any mould growing on it, but it still smells sour or acidic, then it's best not to risk eating it.
Cheddar cheese that is fresh and good to eat will have a mild, slightly nutty smell, mature/sharp cheddar will have a stronger but still pleasant smell. The texture will be firm but smooth and should be easy to cut through.
Extra mature cheese is sometimes crumbly and that is normal.
How can I tell if jalapeno chillies are fresh?
By looking at the colour, you can tell if a jalapeno chilli is fresh.
If it's glossy green, it's most likely fresh. If it's starting to turn red or brown, then it's getting older.
You'll also be able to tell by the feel of the chilli - if it's softer or wrinkled, it's time to throw it out.
When you cut a jalapeno open, you may also find mould inside, which means you should throw it away.
Is this Halloween Jalapeno Popper recipe suitable for vegetarians?
Yes, this Halloween Jalapeno Popper is completely vegetarian, so making a batch to take to a Halloween party is a great way to ensure there's something for non-meat-eaters!
Is this Halloween Jalapeno Popper recipe suitable for vegans?
Unfortunately, this recipe is unsuitable for vegans because it contains cream and cheddar cheese. However, there are plenty of vegan-friendly cheese alternatives which would work brilliantly in this recipe.
I would recommend using Violife or Tofutti cream cheese, with Violife Mature Cheddar (Grated) in the same quantities as the dairy cheese. It might not melt in quite the same way, but it should still be tasty.
Another ingredient to be cautious of is the pastry. Most supermarket pre-prepared pastry is accidentally vegan, as manufacturers use vegetable oil instead of butter, but you should still check your labels just to be sure.
This recipe suggests brushing the pastry with egg before baking. You can skip this step, or brush with plant-based milk to help the pastry take on some colour.
And don't forget to check any dips or sauces that you intend to serve with your poppers.
Is this Halloween Jalapeno Popper recipe gluten-free?
You can make this Halloween Jalapeno Popper recipe gluten-free by using a gluten-free pastry.
Most supermarkets sell gluten-free pastries with other kinds of pre-prepared refrigerated pastries, usually on the butter or dairy aisle.
In the UK, Jus Roll makes a gluten-free pastry, though there are other brands available too. I haven't tested it in this particular recipe but it should work, albeit potentially with less overall puffiness.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your jalapeno poppers too.
Are these jalapeno popper mummies keto-friendly?
Pastry is not suitable for a keto diet, and unfortunately, the pastry in this Halloween Jalapeno Popper recipe is a key ingredient.
You could, of course, simply bake the poppers without the pastry and they'd no doubt be tasty, they just wouldn't look like mummies!
Is this halloween jalapeno popper recipe healthy?
This baked Halloween Jalapeno Popper recipe is more healthy than a traditional jalapeno popper, as it is baked, not fried.
However, it contains a fair amount of fat from the pastry and cheeses, so is best enjoyed in moderation as part of a balanced diet.
Are halloween jalapeno poppers safe to eat while pregnant?
This Halloween Jalapeno Popper recipe should be safe to eat while pregnant, as long as you make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
You should also ensure that you use pasteurised dairy products..
Raw milk or unpasteurised dairy is dangerous for pregnant people because it is a potential carrier for Listeria. Listeria is a bacteria that causes food poisoning known as Listeriosis.
Listeriosis is mild for most people, but for pregnant people, young children and other vulnerable groups, it can cause serious illness. So when cooking for someone pregnant, you should keep that in mind.
If you buy cream cheese from a supermarket, it's 99.9% likely to be pasteurised, but you should still check the ingredients label just in case.
Listeria is also found on leafy greens like salads, so make sure to wash your vegetables well too.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is this halloween jalapeno popper recipe suitable for babies and toddlers?
This recipe is unlikely to be suitable for babies due to the variety of textures, and would be too spicy for most toddlers.
For young children, you could swap the jalapenos for baby sweet peppers like these piccerella peppers from Ocado. However, they might affect the texture of Halloween poppers as they contain more water than a chilli.
If you are making this for young children, leave out the salt. The NHS explains why here.
Always give food at an appropriate size and shape for your child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.
Remember to keep babies supported upright while eating. And always supervise your child when they’re eating in case they start to choke.
A Mummy Too does not give medical advice. Please speak to a health professional if you have any questions or concerns.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with this halloween jalapeno popper recipe?
These Halloween Jalapeno Poppers would go great with a big green salad and some crusty bread on the side.
You could also serve them as part of a buffet with other Halloween-themed foods like these Mummy Hot Dogs or these Spider Pizza Bites.
Can I make this halloween jalapeno popper recipe with another kind of chilli?
If you don't like jalapenos, you could try making these Halloween Jalapeno Poppers with another type of chilli. Jalapenos are typically the ideal size for this recipe, but some of the large varieties of chilli you can get in the supermarket may work.
Bear in mind, of course, that different chillies bring different degrees of heat, so make sure it's a variety you and your guests can handle!
Small, sweet peppers may work, although they have a higher water content than jalapenos, making them softer, so that may affect the final result.
Can I make this Halloween Jalapeno Popper recipe with jalapenos from a jar?
You could try using whole brined jalapenos, but they tend to be wetter and softer in texture and much spicier than fresh jalapenos, so I don't think it would work very well.
How should I store halloween jalapeno poppers?
You should store your halloween jalapeno poppers in an airtight container in the fridge for up to 2 days.
I find it best to let them cool completely before storing them in a container, as this reduces the chance of condensation developing in the container, which makes the poppers soggy.
The pastry won't stay as crispy once refrigerated, so they are best enjoyed freshly baked.
How long will the halloween jalapeno poppers keep?
These halloween jalapeno poppers will keep in an airtight container in the fridge for up to 2 days.
The pastry will become softer the longer you keep them, so I find it best to eat them within a day of cooking.
Can I leave halloween mummy jalapeno poppers out on the counter?
No, each Halloween Jalapeno Popper is stuffed with a mixture of cream and cheddar cheese and made with fresh jalapenos, so it will spoil if left at room temperature.
Can I make this halloween jalapeno popper recipe ahead of time?
Yes, you can these Halloween Jalapeno Poppers ahead of time. You can prepare the jalapeno poppers by stuffing the chillies and wrapping them in the pastry, then store well covered in the fridge for up to two days.
You could also double wrap and freeze the uncooked poppers and cook them from frozen, though I haven't tested this, so you would need to experiment with cooking times and temperature.
While I find these poppers are much better when freshly cooked, you could also stuff and bake the jalapeno poppers ahead of time. Once they're cooled, you can store them in a sealed container in the fridge for a day or two.
If you're eating them at home, pop them into a preheated oven set to 180C for 5-8 minutes to refresh them a little. Ensure they are piping hot through to the centre before serving.
Can I keep the Halloween Jalapeno Poppers in the refrigerator?
Yes, you can keep your cooked or uncooked Halloween Jalapeno Poppers in an airtight container in the fridge for up to 2 days.
Can I freeze jalapeño popper mummies?
Technically you can freeze jalapeno poppers, but I wouldn't recommend it. The cheese filling may split, and the pastry may become soggy when defrosted.
As I mentioned above, you could try freezing prepared but uncooked jalapeno poppers and then cooking them from frozen. Though again, I haven't tried this method, so I can't advise on timings.
Can i make this halloween jalapeno popper recipe in a different quantity?
It's very easy to resize the jalapeno popper recipe, as they cook individually.
So as long as you have enough jalapenos to stuff, cheese for the filling and pastry for wrapping the outside. You can make as much or as little as you like.
This recipe makes 24 poppers from 12 jalapenos. If you just wanted to make 12 poppers, halve the quantity of filling ingredients and pastry.
If you wanted to make 48 poppers, double the quantity of filling ingredients and pastry. And so on.
The cooking time won't be affected, as each Halloween Jalapeno Popper cooks individually, but it's advisable not to overcrowd the oven with more than 2-3 trays at a time as this can stop the heat circulating effectively.
How can I make sure my Halloween Jalapeno Popper recipe turns out perfectly?
I would recommend using block cheddar cheese for the filling for your little mummies, not a processed cheese. This is because it's less likely to split when heated.
Ensure it's fresh and not pre-grated, ideally, as pre-grated cheese tends to have a coating on it to stop it sticking together and this can affect the final outcome.
Take care not to overstuff your halloween jalapeno poppers. They should be nicely full and levelled off on top, not mounded with cheese spilling out.
Finally, make sure your halloween jalapeno poppers are well wrapped in the pastry. The cheese filling might leak out during cooking if there are any gaps, but that's fine as long as you don't lose too much.
Why did my halloween jalapeno poppers turn out wet or soft?
If your Halloween Jalapeno Poppers are wet or soft, there could be a few causes.
If your jalapenos were not fresh, they may have gone soft which wouldn't give a very nice result.
If your jalapeno poppers are cooked for too long, the peppers may break down excessively.
The softness/wetness might be caused by undercooked pastry. Make sure you put your Halloween Jalapeno Poppers into a preheated oven and cook them for the allotted time in the recipe.
When filling each Halloween Jalapeno Popper, make sure that you don't fill it beyond the top of the pepper. So each Halloween Jalapeno Popper should have an even layer of filling which meets the edge of the halved jalapeno.
Equally, using too much pastry could produce soggy or soft jalapeno poppers. I generally used three pieces of dough per popper. This allows for a fairly thin, even wrapping of pastry. The pastry will take longer to cook if you use more than that or have many overlapping layers.
How can I add/change the flavours in this Halloween Jalapeno Popper recipe?
There are many ways you can change the flavour of Halloween Jalapeno Poppers. Here are a few ideas:
- Try using a different type of cheese in the filling. Mozzarella or feta would work well, as would Pepper Jack or Monterey Jack. A smoked cheese could be super delicious!
- Add some chopped bacon or chorizo to the filling for a smoky twist. Just remember this perfect addition means the poppers aren't suitable for vegetarian guests.
- Add some extra herbs or spices to the filling, such as allspice, oregano or garlic powder.
- Serve your wrapped peppers with a tangy, creamy or spicy dipping sauce for the contrast of flavours.
Where is the origin of Jalapeno Poppers?
Halloween jalapeno poppers are a type of appetizer or finger food made from jalapeno peppers that have been hollowed out and filled with various fillings.
The first known recipe for jalapeno poppers appeared in a 1975 issue of sunset magazine. The dish gained popularity in the 1980s and has since become a mainstay in bars and 'Tex Mex' style restaurants across the United States and worldwide.
Jalapeno Poppers can be made with fresh or canned peppers, and the filling is typically some combination of cream cheese, cheddar cheese, and spices. The peppers are then breaded or wrapped in pastry or bacon and deep-fried, though baked versions are also common.
This halloween jalapeno popper recipe is baked and wrapped in pastry, so it's less rich than the classic American bar snack.
Print this Halloween Jalapeno Popper recipe
Halloween Jalapeno Popper Recipe
Ingredients
For the jalapeno filling
- 12 fresh jalapenos halved lengthways, seeds removed
- 125 g (4.4 oz) full fat cream cheese
- 125 g (4.4 oz) mature cheddar cheese (sharp cheddar) grated
- 50 g (1.8 oz) chives finely chopped
- 2 cloves garlic minced
- Pinch salt and black pepper to taste
To wrap the jalapenos
- 320 g (11.3 oz) pack ready rolled puff pastry or pizza dough or crescent dough
- 1 medium free range egg
- 24 candy eyes see notes for alternatives
Instructions
- Preheat the oven to 200C (180C fan).
- Line a large baking tray (or two smaller trays) with baking paper.
Stuff the jalapenos
- Put the cream cheese, cheddar, chives, garlic and a pinch of salt and pepper in a bowl.
- Mash together with a fork.
- Cut the jalapenos in half lengthways and use a teaspoon to remove the seeds and any pith.
- Spoon the filling into the jalapenos, making sure to fill to the top but no further.
Wrap the jalapenos
- Take the puff pastry out of the refrigerator 30 minutes before you start so that it’s pliable .
- Unroll the pastry and place on board so that the longer edge is horizontal.
- Take your pizza cutter and cut up and away from you repeatedly to create lots of thin strips of pastry. Cover with a sheet of cling film / plastic wrap so that the pastry doesn't dry out as you work.
- Take a jalapeno and, starting at the thin end, wrap a strip of puff pastry around it. Leave a little gap somewhere near one end to position the eyes later. I used about 3 strips per piece.
- Lay the jalapeno on the prepared tray, making sure that any seams or ends are at the back of the jalapeno so that it doesn’t unravel during baking. Repeat until all the jalapenos are wrapped.
- Beat the egg with 1 tablespoon of water to create a light egg wash.
- Brush all over the pastry wrapped jalapenos.
- Bake for 20 minutes until golden.
- Once cool enough to handle, gently push the candy eyes into position - two per jalapeno popper.
Notes
- Piped blobs of cream cheese and tiny pieces of black olives
- Simple piped dots of mustard
- Pimento stuffed green olives, sliced and fixed with mustard
Nutrition
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