Jalapeno Popper Mummies

If you want an easy yet spooky finger food, these yummy Jalapeno Popper Mummies will do the trick. They have balanced flavors, textures, and are party-worthy.

Prep Time20

Cook Time25

Total Time45

Servings:

Calories: 114kcal

Author: Karin and Ken

Ingredients

12 jalapeños halved lengthwise with stems left intact, seeds and ribs removed, between 3 and 4 inches long
1 cup cheddar cheese shredded
1 cup Monterey Jack cheese shredded
4 ounces cream cheese softened
1 teaspoon garlic powder
2 green onions thinly sliced
2 tablespoons panko bread crumbs
1 large egg yolk
2 teaspoons lime or lemon juice
1 tube refrigerated crescent rolls (8)
edible eyeballs

Options

8 slices bacon diced
2-3 tablespoons minced fresh cilantro or parsley if desired
1 teaspoon chili powder taco seasoning, curry powder, ground cumin, paprika or coriander
cayenne pepper red pepper flakes, dashes of sriracha or hot sauce, to taste
cooked medium shrimp deveined and shelled (one for each jalapeño half), optional
½ pound cooked ground beef leftover roast beef, sausage, shredded chicken or crab meat, if desired

Bacon Wrapped

bacon strips cut in half crosswise to match number of jalapeño halves
toothpick for each jalapeño half
¼ cup Barbecue Sauce of choice

Instructions

If using shrimp, beef, chicken, sausage or BACON

If using shrimp, sauté in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
If using ½ pound ground beef or sausage, use a skillet to brown it, then place on a paper towel-lined plate to drain. Allow meat to totally cool before blending with cheese mixture.
Cook diced bacon in a 12-inch nonstick skillet over medium heat until crispy, 8 to 9 minutes. Transfer to paper towel–lined plate. Set aside.

Making Your Poppers

Mix cheddar, Monterey Jack, cream cheese, bacon, garlic powder, scallions, cilantro or parsley, panko, egg yolk, lime juice, seasoning of choice, bacon and any extra options you want to include together in a bowl until incorporated and nice and creamy.

Optional Step to Reduce Heat in Peppers

Adjust your oven rack to upper-middle position and preheat your oven to 500 degrees. Prepare your rimmed baking sheet with a wire rack lightly coated with cooking spray.
Season jalapeños with sprinkles of salt and place cut side down on top of your wire rack. Bake until just starting to become tender, between 4 and 5 minutes.
Remove jalapeños from oven and set aside to cool.

Making your Poppers

Set your oven's temperature to 450 degrees F.
Once jalapenos are cool enough to handle, flip them over so the cut side is facing up.
Divide cheese mixture among each of your jalapeños, carefully pressing into each. Fill each jalapeño about ⅔ full with cheese mixture and do not overfill them.
Wrap each jalapeño half with bacon and secure with a wooden toothpick, if desired.

Air Fryer

Prepare to place inside air fryer.
Place inside air fryer basket. You will likely have to cook these in batches.
If not wrapped in bacon, only 10 minutes at 325 degrees F is needed.
Cook at 325 degrees for 10-15 minutes and bacon is cooked. It could take up to 5 minutes longer, depending on the size of your peppers.
Next, once cool enough to handle, wrap in crescent dough strips. Remember to leave a space for the eyes to go. Return to air fryer for 5 more minutes at 325 degrees.
Once golden brown, remove from air fryer and place on rack. Get out your eyeballs and some mustard, barbecue sauce or ketchup. You will not need much.
One at a time, place a tiny speck of ketchup, mustard or barbecue sauce where the eyeballs should go. Place eyeballs directly on top of the sauce.
Continue until all jalapeno poppers are done.
Place on serving plate.
Serve with barbecue sauce for dip or whatever you desire.
Enjoy every bite.

Oven

Preheat oven to 400 degrees F.
Place poppers on parchment lined pan.
Bake for 20 to 25 minutes, and bacon is cooked. If not wrapping in bacon, only bake for about 10 minutes or filling is staring to brown.
Let sit until cool enough to handle and wrap in crescent strips, leaving room for the eyes.
Bake for an additional 5–7 minutes and crescent strips are golden brown.
Allow to cool for 5 minutes before serving.

Video

Notes

Store leftover jalapeno popper mummies in an airtight container for up to 3 days in the fridge.
Try making them in the oven instead of the air fryer.
Use gloves when handling the raw peppers, or ensure that you wash your hands thoroughly before touching your face.

Nutrition