Mummy Wrapped Jalapeño Poppers

Ingredients

• 112 g (½ cup)cream cheese
• 56 g (½ cup)grated Cheddar cheese
• 5 ml (1 tsp)paprika
• 6 largejalapeño peppers, halved lengthways, with seeds and membranes removed
• 30 ml (2 tbsp)bacon bits
• 1 sheet, cut into 12 strips 1.3 cm (½ inch) widepuff pastry

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F) and line a baking sheet with baking parchment.

2. 2

   Fill and wrap

   Stir the cream cheese, Cheddar, paprika and bacon together in a large bowl until combined. Fill each jalapeño half with the mixture, then wrap it with a strip of puff pastry. Bake for 20 minutes, until the pastry is golden and slightly puffed.

What are mummy wrapped jalapeño poppers?

Jalapeño poppers are a familiar American-style appetiser: chilli halves are filled, then cooked until the filling is hot and the outside is crisp. This version wraps each pepper in puff pastry, turning the usual stuffed-pepper idea into a playful party snack.

The cheese gives the filling a creamy, savoury base, while bacon and paprika bring extra flavour. The pastry provides a flaky contrast to the soft filling and tender pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 13g protein, 28g carbs, 35g fat.

The puff pastry supplies much of the carbohydrates and fat, while the cream cheese, Cheddar and bacon contribute most of the fat and protein. Jalapeños add some fibre and freshness, but a serving alongside a substantial salad or vegetables makes a more balanced plate.

Prepare the peppers

Clean the halves: remove the seeds and pale membranes before filling. These parts can carry much of a jalapeño’s heat, so leave some in if you prefer a hotter bite.

Dry the peppers: pat them dry after cleaning so excess moisture does not make the pastry damp where it meets the filling.

Mix a smooth filling

Soften the cream cheese: it is easier to stir when it is not fridge-cold. Mix it thoroughly with the Cheddar, paprika and bacon so each pepper gets a balanced filling.

Fill neatly: spoon the mixture into the pepper halves without piling it above the edges. This helps the pastry sit around the pepper rather than slipping off.

Wrap with puff pastry

Use the strips: wrap one strip around each filled half, leaving small gaps if you want the filling to show through like a mummy’s bandages.

Keep the pastry cool: if it becomes soft and sticky while you work, briefly return it to the fridge. Cooler pastry is easier to handle and is more likely to puff in the oven.

Check for doneness

Look for colour: the recipe’s 20-minute bake is a guide; the pastry should be golden and slightly puffed when ready. If it is still pale, continue baking until it has coloured.

Let them rest briefly before serving, as the cheese filling will be very hot straight from the oven.

Serve them warm

These poppers work well as a sharing appetiser alongside a simple salad or crunchy vegetable sticks. A cool dip, such as sour cream, can temper the chilli and complement the savoury filling.

For a larger spread, serve them with other small bites and keep the portions modest: the pastry and cheese make each one rich.

Recipe notes & tips

• Wear kitchen gloves when handling the jalapeños, especially if you are sensitive to chilli.
• Use a small spoon to fill the pepper halves without spilling the mixture onto the baking sheet.
• Arrange the wrapped peppers with a little space between them so the pastry can brown.
• If you have spare pastry, cut it into narrower strips rather than wrapping any pepper too heavily.
• Serve soon after baking for the best contrast between flaky pastry and creamy filling.

Variations

• Increase the heat: leave some jalapeño seeds and membranes in the pepper halves.
• Try another cheese: replace some of the Cheddar with a similarly firm grated cheese.
• Add herbs: mix a little finely chopped chive into the cheese filling.
• Make them meat-free: leave out the bacon bits and add a pinch of extra paprika.
• Change the seasoning: use smoked paprika for a deeper, smoky flavour.

Common mistakes to avoid

• Leaving the peppers wet: pat them dry so moisture does not soften the pastry.
• Overfilling the halves: keep the cheese mixture level with the pepper edges to make wrapping easier.
• Using warm pastry: chill it briefly if the strips become too soft to handle.
• Wrapping too tightly: leave a little room for the pastry to puff as it bakes.
• Taking them out while pale: bake until the pastry is golden and slightly puffed.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at about 180°C until hot; the pastry may lose some crispness in a microwave.

Frequently asked questions