Picture spicy jalapeño halves filled with creamy cheese, wrapped in flaky dough or pastry strips like a mummy’s bandages, baked until golden, and topped with little “eyes” peeking out. That’s the charm of these Jalapeño Mummies—playful, bold in flavour, and perfect for a memorable snack or party appetizer.

Behind the Recipe

I first saw a version of this recipe when I was planning a Halloween‑themed appetizer table. The wrapper‑bandage look was adorable, and the cheesy‑jalapeño combo irresistible. I experimented with both dough strips and crescent roll dough, warmed jalapeños just enough, and made sure the “mummy” look stayed intact while getting great texture and flavour. Many recipe bloggers highlight how simple ingredients + a fun presentation make this a standout. Amanda’s Cookin’+1

Why You’ll Love It

They’re visually fun and great for themed gatherings or casual snacks.
Flavour‑packed: cream cheese or cheddar filling + jalapeño warmth + golden crust.
Easy to customize for heat levels: leave in some seeds or remove them for less spice. Amanda’s Cookin’+1
You can prep ahead (stuffing, wrapping) then bake just before serving.
Great handheld bites – no fork needed.

Chef’s Pro Tips for Best Results

Slice jalapeños lengthwise and remove seeds/ribs if you prefer moderate heat; leave more if you like extra kick. Amanda’s Cookin’+1
Use cream cheese + shredded cheese (Monterey Jack, cheddar) for a smooth, melty filling. Foxes Love Lemons+1
If using dough strips or crescent roll dough, wrap 2‑3 narrow strips around each pepper half, leaving space for the “eyes”. Foxes Love Lemons
Bake until the dough is golden and filling is hot. For larger peppers allow a few extra minutes. Foxes Love Lemons
Add candy eyes or small olive slices after baking for fun effect. Amanda’s Cookin’+1

Kitchen Tools You’ll Need

Sharp knife for slicing peppers
Spoon for scooping out seeds/pith
Mixing bowl for cheese filling
Baking sheet lined with parchment or foil
Pastry brush (for egg‑wash if using)
Oven pre‑heated (typically ~ 375‑425 °F / ~190‑220 °C)

Ingredients (approx. for ~ 12–16 mummies)

~ 8–10 fresh jalapeños, halved lengthwise & seeds + ribs removed (or left partly)
~ 8 oz (≈225 g) cream cheese, softened
~ 1 cup shredded Monterey Jack or cheddar cheese
~ ½ tsp garlic powder
~ ½ tsp onion powder
Salt & pepper to taste
~ 1 tube crescent roll dough or dough sheet (or alternative pastry strips)
Optional: 1 egg beaten with a little milk (for egg‑wash)
Candy eyeballs or sliced black olive rounds for decoration

(Adapted from several sources) Amanda’s Cookin’+1

Substitutions & Notes

For milder heat, use mini sweet peppers instead of jalapeños, or remove all seeds & ribs. Foxes Love Lemons
For vegetarian version (still this one is vegetarian) ensure dough and filling use vegetarian‑friendly ingredients.
Use alternative dough: puff pastry, pizza dough strips, crescent roll sheets.
If you prefer less cheese or want lighter version, reduce cheese and mix in chopped vegetable or herbs.
For make‑ahead: you can fill peppers and wrap dough, then refrigerate and bake just before serving. Amanda’s Cookin’

Instructions: How to Make Jalapeño Mummies

Pre‑heat your oven to around 400 °F (~200 °C) (or check recipe specific temperature). Amanda’s Cookin’+1
Slice each jalapeño lengthwise and carefully remove the seeds and ribs if you want moderate heat. Wear gloves if you’re sensitive.
In a bowl, mix the cream cheese, shredded cheese, garlic powder, onion powder, salt and pepper until smooth.
Spoon the cheese mixture into each jalapeño half, pressing gently so it fills but doesn’t overflow.
Prepare the dough: unroll the dough sheet, separate/reshape if needed, then cut into narrow strips. Wrap 2‑3 strips around each stuffed jalapeño half, leaving the top open for the eyes.
Place the wrapped jalapeño mummies on the prepared baking sheet. If using egg wash, brush lightly over the dough.
Bake for about 12‑16 minutes for smaller peppers, or up to ~20‑25 minutes for larger ones, until the dough is golden and filling is hot. Foxes Love Lemons+1
After baking, let them cool briefly (~3–5 minutes), then press in two candy eyes (or olive slices) at the top for the mummy face.
Serve warm, enjoy immediately.

Texture & Flavor Secrets

You’ll get a crisp surface from the golden dough, the pepper offers a slight heat and fresh bite, the cheese filling is creamy and mellow, and the visuals (eyes + mummy wrap) bring delight. The contrast of textures – crisp bandage dough, juicy pepper, melty cheese – makes each bite satisfying.

What to Avoid

Don’t overstuff the jalapeños; too much filling can overflow or cook unevenly.
Don’t wrap too tightly or overlap strips excessively – you want the “bandage” look and dough that bakes evenly.
Avoid under‑baking – dough needs to be golden and pepper tender.
Avoid adding eyes before baking – they may melt or shift; do them after bake.
If using very large jalapeños, watch cooking time so the pepper softens fully.

Approximate Nutrition (estimate per one mummy)

Calories: ~ 140‑160 kcal (varies widely with dough and cheese) Foxes Love Lemons+1
Protein: ~ 4–5 g
Fat: ~ 8–10 g
Carbohydrates: ~ 9–12 g
(These are rough estimates.)

Preparation Time

Prep time: ~ 10–15 minutes
Bake time: ~ 12–20 minutes
Total time: ~ ~ 30 minutes

Make‑Ahead & Storage Tips

Prep stuffed and wrapped jalapeños ahead of time (refrigerated up to 1 day) and bake just before serving. Amanda’s Cookin’+1
Leftovers: store cooled mummies in an airtight container in the fridge up to ~2 days; reheat in oven to restore crispiness. Foxes Love Lemons

How to Serve Jalapeño Mummies

Serve as a fun appetizer for Halloween or party gatherings.
Pair with dipping sauces: ranch, sour cream, marinara or salsa.
Present on a spooky platter with skeleton hands, mini pumpkins or themed decor.
Serve warm so the cheese is melty and dough crisp.

Variations to Try

Sweet Pepper Mummies: Use mini sweet peppers for milder flavour & more colour. Foxes Love Lemons
Bacon‑Wrapped Mummies: Instead of dough strips wrap with bacon for extra smokiness (not suitable for vegetarian). Off the Eaten Path
Double Cheese: Mix in feta, blue cheese or pepperjack for extra depth.
Gluten‑Free Version: Use gluten‑free dough or wrap with thin egg‑roll wrappers.
Vegan Variation: Use vegan cream cheese, plant‑based shredded cheese and dough or pastry that is dairy/vegan‑friendly.

FAQs

Q1. How do I reduce the heat in the jalapeños?
Slice lengthwise, remove seeds and all white ribs/pith—they contain most of the heat. Amanda’s Cookin’
Q2. Can I stuff whole jalapeños instead of halved?
You can, but halved makes wrapping and grilling more manageable and ensures even cooking.
Q3. Can I bake ahead and reheat?
Yes—pre‑assemble, refrigerate, then bake shortly before serving works well. Foxes Love Lemons
Q4. What are good “eyes” if I can’t find candy eyeballs?
Sliced black olives, little mozzarella dots + peppercorns, or edible googly cake decorations. Amanda’s Cookin’
Q5. Are these vegetarian?
Yes, as written (with cheese & dough) they can be vegetarian. If using bacon wrap, they’re not.

Conclusion

Jalapeño Mummies deliver the perfect combination of fun and flavour—a bit spicy, a bit cheesy, a lot of fun. Whether you’re hosting a themed party or just want a snack with personality, these are winners. Make a batch, wrap the pepper “bandages”, bake and watch the delight as they disappear. Happy cooking!