Mummy Poppers Recipe
Mummy Poppers Recipe photo by Taste of Home
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I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.—Nick Iverson, Milwaukee, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 32 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 green onions, finely chopped
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 16 jalapeno peppers, halved lengthwise and seeded
  • 1 package (17.3 ounces) frozen puff pastry, thawed and cut lengthwise into 32 strips


  1. Preheat oven to 400°. Beat first nine ingredients until blended. Spoon or pipe cheese mixture into pepper halves.
  2. Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment paper-lined baking sheets. Bake until golden brown and cheese is melted, 30-40 minutes. Yield: 32 appetizers.

Test Kitchen Tips
  • Food styling tip: No need to find perfect peppers. Varying the sizes and shapes creates visual interest!
  • A measuring teaspoon is a great tool for removing seeds.
  • Use a food-safe plastic bag to pipe filling. Snip off a corner, transfer cheese mixture and pipe away.
  • Originally published as Mummy Poppers in Ultimate Halloween 2016, p8

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