These mummy Jalapeno poppers are a Halloween-themed recipe that is not only delicious and so easy to make. I saw these on TikTok and had to try them giving them my own spin. An herbed corn cream cheese filling in jalapenos that are wrapped with puff pastry strips. I like to add blobs of chili paste for a bloody effect. Use candy or skull eyes or olives to form the eyes. It’s creamy, spicy, crunchy with some crispiness and so full of flavor. A fun treat that is ready in about 30 minutes and it’s so fun to make and wrap the jalapeños as well. A perfect Halloween treat and it’s so yummy that you will love to make it once Halloween is also over. It’s a delicious vegetarian appetizer fit for any party.

Happy Cooking!

Servings: 16-18 poppers

Prep Time: 20-25 mins

Baking Time: 15-20 mins

Total Time: 30-35 mins

Ingredients: 

Filling:

• 4-5 oz cream cheese softened

• 1/2 cup golden corn kernels

• 2-3 tbsp chopped chives

• 1/2 tsp salt as per taste

• 1/4 tsp black pepper

Assembly:

• 8-9 jalapenos

• 4-5 oz puff pastry thawed

• 1-1.5 tbsp chili paste

• Skull or candy eyes if you want, you can also use black olives cut in small circles

Directions: 

1. Preheat the oven to 400F and prepare a baking sheet lined with parchment paper. Thaw the puff pastry sheet by keeping it out at room temperature. Wash jalapenos and pat them dry.

2. In a bowl, add softened cream cheese, chopped chives, salt, pepper, and corn kernels. Mix them together till combined and keep them aside.

3. Slice the jalapenos in half horizontally and clean out the seeds.

4. Using a spoon or spatula fill the jalapenos with the corn cream cheese filling.

5. Using a pizza cutter cut the puff pastry sheet into very thin strips.

6. Wrap the thin strips all around the jalapenos. Overlap some to give it a better effect. I like to leave some space for the eyes.

7. Brush some chili paste in random spots on the puff pastry to give it a bloody effect.

8. Place them on a lined baking tray and bake at 400F for 8-10 mins till the puff pastry is baked through.

9. Once out of the oven, let it cool for 3-4 mins. place the eyes if you want in the gap you left.

10. Serve it with a hot sauce of your choice

Notes/Tips:

• You can make the filling and keep it refrigerated for 2-3 days.

• If you don’t have chives, use 1 tbsp chopped parsley and 1/4 tsp garlic powder.

• I like to cut the puff pastry into strips of different thicknesses to give it a more realistic effect.

• You can also fill and wrap the jalapenos and keep them frozen. Bake for 12-14 mins till cooked through at 380F.