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These cute, spicy Mummy Jalapeno Poppers, made with my Greek yogurt dough, are the right Halloween appetizer in your Halloween Party!

Mummy Jalapeno Poppers

I adapted my jalapeno poppers recipe to make them into these cute mummies! These Halloween Mummy Jalapeno Poppers are full of cream cheese, cheddar, and scallions, wrapped in strips of my Greek yogurt dough, and baked until hot and bubbly. Once out of the oven, add some eyeballs and serve together with your favorite Halloween treats, like these French Bread Pizza Mummies, and Mummy Cake Balls.

Mummy Jalapeno Popper Ingredients

• Greek Yogurt Dough: All-purpose, whole-wheat, or gluten-free flour, baking powder, kosher salt, non-fat plain Greek yogurt (Stonyfield or Fage) To avoid wasting time, you can even use refrigerated pizza dough or crescent roll dough.
• Jalapeños: Slice eight peppers in half lengthwise and take away the seeds and ribs.
• Cheese: Light cream cheese, grated parmesan cheese, and shredded part-skim sharp cheddar
• Scallions: Slice the green parts of 4 scallions.
• Egg White: Beat one egg white. You can too use a complete egg.
• Candy Eyes to make these jalapeño poppers Halloween-themed

Make Mummy Jalapeno Poppers

1. Prep: Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. If using parchment, spray it with oil.
2. Jalapeño Popper Filling: Mix all three cheeses and scallions in a medium bowl. Fill the peppers with the cheese filling using a small spoon or spatula.
3. Make the Bagel Dough: Whisk the flour, baking powder, and salt. Add the yogurt and blend with a fork or spatula (It can appear to be small crumbles).
4. Knead Dough: Frivolously dust flour on a piece surface and knead the dough about 15 times until it’s smooth and tacky. It’ll be ready when it’s not sticky and doesn’t leave dough in your hands whenever you draw back.
5. Slice the Dough: Dust your work surface and rolling pin with more flour. Roll the dough right into a thin 13 x 9-inch rectangle and slice it into half-inch thick slices.
6. Make the Mummy Peppers: Wrap the dough around each jalapeño, leaving room for the eyes. Place on the prepared baking sheet, and repeat the method with the remaining peppers and dough.
7. How Long to Bake Jalapeño Poppers: Brush the dough with the egg wash and bake within the oven for half-hour until the jalapeños are hot and golden.
8. Add eyeballs: Add the candy eyes and serve warm.

Jalapeno popper cream cheese filling
jalapenos filled with cream cheese filling
dough wrapped around jalapenos

Variations

• Cheese: Swap cheddar with mozzarella.
• Bacon: Add chopped, cooked bacon to the cheese filling.
• Double or triple the jalapeño popper recipe to serve more people at your Halloween party.

Helpful Tip

I highly recommend wearing gloves to prep the jalapeños. The worst thing is touching your face with jalapeño fingers – it would burn!

FAQs

What’s an original jalapeño popper?
Traditional jalapeño poppers are filled with cream cheese and shredded cheddar and either wrapped in bacon or coated in batter and fried. I lightened up this mummy jalapeño popper recipe by baking them.

Are you able to make jalapeño poppers ahead of time?
These easy jalapeno mummy poppers are excellent to make ahead and serve at a celebration as an appetizer. Slice the peppers, make the bagel dough and cheese filling, and stuff the jalapeños a day prematurely. Before your event, slice the dough and wrap the peppers. You should serve these mummy jalapeño poppers warm, so don’t bake them until right before you’re able to eat them.

Storage

Jalapeño poppers are best hot, but can sit out at room temperature for 2 hours. Leftovers will last as long as 3 days within the refrigerator and may be warmed within the air fryer, oven, or microwave.

More Jalapeno Recipes You’ll Love

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Yield: 16 servings

Serving Size: 1 /2 jalapeno

• Preheat oven to 350F.

• Line a baking sheet with a silicon baking mat or parchment paper. If using parchment paper, spray with oil to avoid sticking.

• Mix cream cheese, cheddar, Parmesan and scallions in a medium bowl. Fill peppers with cheese filling with a small spoon or spatula.

• In a medium bowl mix the flour, baking powder and salt and whisk well. Add the yogurt and blend with a fork or spatula until well combined, it would appear to be small crumbles.

• Frivolously dust flour on a piece surface and take away dough from the bowl, knead the dough just a few times until dough is smooth and tacky, but not sticky, about 15 turns (it mustn’t leave dough in your hand whenever you draw back).

• Dust your work surface and a rolling pin with more flour.

• Roll the dough out thin right into a rectangle about 13 x 9 inches. Slice the dough into 1/2 inch-thick slices.

• Wrap the dough around each jalapeno half leaving room for the eyes and place on the prepared baking sheet. Repeat with remaining jalapenos and dough.

• Brush each with the egg wash and bake in oven for half-hour, until the peppers are hot and golden.

• Add the eyes and serve warm on a platter.

Last Step:

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To avoid wasting time, you can even use pizza dough or crescent roll dough.
 

Serving: 1 /2 jalapeno, Calories: 65 kcal, Carbohydrates: 8 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 162.5 mg, Fiber: 0.5 g, Sugar: 1 g