Get in a spooky and festive mood with these Chorizo Jalapeño Mummy Poppers! The simple filling has smoky heat, and the crescent roll wrapping gives the poppers serious Halloween flair. Feed a crowd with a full batch or make a half batch for your family to celebrate with! Serves 10 to 12.

I don’t always hop on festive trends for Halloween, but the mummy poppers trend is one that I have been loving!

The first time I made them was working with a client, and they were just too adorable to pass up for background in the Halloween cocktail images I was working on.

Photo of jalapeno mummy poppers

Of course then the pandemic hit and pregnancy… and the recipe fell into my “to-make” pile for a wee bit too long. 

This year I dug it up because we are going into a holiday season with a bit more confidence than last year (yay science, am I right?!). These chorizo jalapeño mummy poppers are way too much fun for a Halloween spread, and they are super easy to make! The only real time-consuming step is wrapped the jalapeño poppers to look like mummies.

You can even do a lot of the prep work ahead of time! I like to prep the filling and store it in a container in the fridge for a day or two ahead of any gathering I’m serving these at. You can also prep the jalapeños by seeding them and storing them in a big resealable bag in the fridge! 

I know I’ll get a bunch of questions about this, so, let’s talk about the eyeballs! 

Hand holding jalapeno mummy popper image

The ones you see here are candy. Some people LOVE the sweet burst of flavor to pair with the savory spiciness of the poppers. I have also heard from a few people that it’s not their cup of tea. 

For those who don’t like the sweet/savory combo, just tell them to pick the eyes off! If you are worried about that idea, simply use slices of black olives for eyeballs for a more savory approach that will pair well with the flavors in the poppers as well. 

Other yummy party appetizer recipes: Quick Carne Asada Nachos | Dry Rub Wings | BBQ Fried Mac N Cheese Balls | Cheesy BBQ Chicken Pull Apart Sliders

Overhead photo of chorizo jalapeno mummy poppers

this recipe’s must-haves

You’ll need your favorite chef’s knife and cutting board to break down the jalapeños. I like to use a spoon to get the seeds out.

A silicone baking mat is always a good idea on a half sheet baking pan. Then the wrapped poppers won’t stick!

Finally, get some candy eyeballs to get the look you see here. 

Jalapeno poppers for halloween on plate image

let’s make delish chorizo jalapeño mummy poppers! 

Make Filling

Add chorizo, cheeses, red onion, egg, cream cheese, sour cream, hot sauce, salt, and pepper to a large mixing bowl. Stir everything together until well combined.

Fill Jalapeños 

Fill each jalapeño half with the filling mixture. Be sure to fill them completely, using the back of a spoon to pack it in and smooth the top.

Wrap

Cut the crescent roll dough into long thin strips. Use the strips to wrap around the filled jalapeño halves, leaving a space near the top for the eyes. You will use about 2 to 3 strips per jalapeño. Brush the tops of the poppers with beaten egg and place on prepared baking sheet. 

Bake

Bake at 400˚ for 10 to 14 minutes until the dough is browned and the filling is bubbling. Remove from the oven and press eyes into the cheese where you left the opening. Serve immediately.

Need some more inspiration for Halloween? Check out my Halloween recipes page!

Overhead photo of chorizo jalapeno mummy poppers

where do you get candy eyeballs?

I order mine from Amazon – these candy eyeballs specifically. You can also pick up the Wilton brand at your local Michael’s!

can I use something else besides candy for the eyeballs?

I know the idea of sweet and savory isn’t everyone’s cup of tea – all you have to do is use slices of black olives. The flavor will pair well with the poppers and you can go more of a savory route without losing the aesthetic completely.

how far ahead can these mummy poppers be made?

You can make the filling and store it on its own in a container in the refrigerator for up to 2 days before making the poppers. I also recommend seeding the jalapeños and storing those in a large bag for up to 2 days in the fridge to save yourself some time the day of. 

Hand holding jalapeno mummy popper image

Chorizo Jalapeño Mummy Poppers

Yield: Makes 24
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Fun and festive, these spicy poppers are always a Halloween winner!

Ingredients

  • 1 cup Mexican chorizo, cooked and crumbled
  • 4 oz shredded sharp cheddar about 1 cup
  • 4 oz shredded gouda
  • 1/4 cup finely chopped red onion
  • 1 egg
  • 1/2 cup cream cheese
  • 3 tablespoons sour cream
  • 1 tablespoon hot sauce (I used Cholula)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 large jalapeno peppers, stemmed, seeded and halved
  • 1 package refrigerated crescent rolls
  • 2 eggs, beaten
  • Candy eyeballs (can be purchased at Michael's or on Amazon)

Instructions

    1. Preheat oven 400° F. Line a large baking sheet with a silicone mat or parchment paper.
    2. Add chorizo, shredded cheeses, red onion, egg, cream cheese, sour cream, hot sauce, salt, and pepper to a large bowl. Stir together until well combined.
    3. Fill each jalapeño half with the cheese mixture. Set aside.
    4. Cut the crescent roll dough into long strips, about 1/4-inch to 1/2-inch wide. Use these strips to wrap each jalapeño with dough, leaving a space close to the top for eyes. You will use about 1 to 2 strips per jalapeño. Brush the dough with beaten egg and place on baking sheet.
    5. Bake in oven for 10-14 minutes, until bubbling and golden brown. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.

Notes

Note: you can remove the eyes before eating if you think they are a bit sweet. If you'd prefer not to use candy eyeballs to make the whole thing edible, you can also make savory "eyes" out of sliced black olives.

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