Spooky Mummy Jalapeño Poppers: Spiced Delight
Create spooky and delicious Mummy Jalapeño Poppers, a perfect Halloween appetizer that’s both fun to make and a treat to eat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 poppers
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tube (8 ounces) refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon sesame seeds (for mummy eyes)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the jalapeños in half lengthwise and remove the seeds and membranes. Wear gloves to avoid irritation.
- In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, salt, and pepper until well combined.
- Spoon the cream cheese mixture into the jalapeño halves.
- Unroll the biscuit dough and separate the biscuits. On a lightly floured surface, flatten each biscuit slightly and cut it into thin strips using a knife or pizza cutter.
- Wrap the biscuit strips around the stuffed jalapeños to resemble mummies, leaving a small gap for the ‘eyes’.
- Place the mummy poppers on the prepared baking sheet.
- Brush the mummy poppers with the beaten egg wash.
- Place two small dots of the cream cheese mixture or two sesame seeds on each popper for the mummy’s eyes.
- Bake for 15-20 minutes, or until the biscuit dough is golden brown and cooked through.
Notes
- You can adjust the spice level by leaving some seeds in the jalapeños.
- For crispier poppers, bake an additional 5 minutes.
- Ensure the cream cheese is fully softened for easier mixing and stuffing.
Nutrition
- Serving Size: 1 popper