Save on Pinterest

Mummy Poppers

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 appetizers


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups 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


  • Preheat oven to 400°. Beat first nine ingredients until blended. Spoon or pipe cheese mixture into pepper halves.
  • 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.

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.
  • Nutrition Facts
    1 popper: 133 calories, 9g fat (4g saturated fat), 14mg cholesterol, 159mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


    Click stars to rate