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Mummy Poppers

1 review
Total Time
Prep: 30 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Nick Iverson, Denver, Colorado

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

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


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.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Watch How to Make Mummy Poppers

    Test Kitchen Approved

    Mummy Poppers

    1 review
    Prep Time 30 min
    Cook Time 30 min
    Yield 32 appetizers

    Ingredients

    • 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
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves.
    2. Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.

    Nutrition Facts

    1 popper: 133 calories, 9g fat (4g saturated fat), 14mg cholesterol, 159mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.

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