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Home » Recipes » Halloween

Mummy Jalapeno Poppers

Published: Jul 15, 2022

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These festive Gluten Free Mummy Jalapeno Poppers use a SUPER easy homemade dough. Fun to make, fun to eat, great to serve everyone this Halloween!

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

It may be July, but we’re already full on into the Halloween festivities over here, designing fun Halloween recipes and eating WAY too many Halloween foods in the process!

We’ve gone through SO many candy googly eyes in the past few weeks - Such is the life of a food blogger!

Today, I’m sharing my recipe for Halloween jalapeno poppers - jalapeno popper mummies!

Did you see those easy mummy jalapeno poppers last year?

Different jalapeno popper recipes, each wrapped in crescent roll dough and topped with candy eyeballs?

Those little mummies are super cute ... but crescent rolls don’t tend to be gluten-free.

No need to rely on store bought crescent dough, though - utilizing the original recipe for my favourite gluten-free pastry dough , you can make these little cuties, easily!

These delicious treats start off with fresh jalapenos, generously piped with a creamy cheese filling, and are wrapped in a rich, buttery pastry dough.

The dough can be made ahead and kept in the fridge for a few days, so it’s great to have on hand during the Halloween holiday season, to be able to quickly made a spooky treat.

Not only can you make these mummy jalapeño poppers, there’s also my Gluten Free Mummy Dogs. You can make two easy halloween appetizers from one batch of dough!

Gotta love efficiency, especially when it makes Halloween fun available to more people!

Love Jalapeno Poppers?

For those who don't need gluten free, I have a regular flour version of these over on my main blog: Mummy Jalapeno Poppers

For those who are (or aren't, whatever!) gluten free, I've got a few other recipes you may like:

Smoked Jalapeno Poppers, Air Fryer Jalapeno Poppers, Armadillo Eggs, or even Jalapeno Popper Dip, anyone?

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

Ingredients

I like to look at the ingredients for this jalapeño popper mummies recipe in 2 sections: The gluten-free pastry dough, and the Poppers / Assembly.

Gluten Free Pastry Dough

While this dough ingredient list is more extensive than my full-gluten equivalent, it’s made of relatively simple ingredients.

As with all of my gluten-free baking, I use a few of the available gluten-free flours, rather than an “all purpose” premix gluten-free flour product.

I just find it gives you the best taste, texture, and performance when you choose your flours and proportions specific for the recipe, rather than expect a mix to be all things to every recipe.

For this dough, you will need:

Light Buckwheat Flour
White Rice Flour
Sweet Rice Flour
Corn Starch
Xanthan Gum
Cream cheese
Butter
1 Large Egg

I also recommend having a Rolling pin with adjustable thickness guides.

Using one makes it really easy to get an even, specific thickness to your dough when rolling it out.

A Note on Recipe Size

As a note: This pastry dough recipe makes a LOT - I usually get enough for 32 mummy poppers out of it.

If you don’t need 32 ridiculous Halloween jalapeño mummies, I recommend wrapping up half the dough and keeping it in the fridge while you make these.

When you have a minute, use the remaining half batch of dough to make my Gluten Free Mummy Dogs!

Jalapeno Poppers and Assembly

Once you have the dough, you only need a handful of ingredients to make this delicious recipe. A few notes:

Jalapeno Peppers

You want to use large jalapeño peppers, to give you ample room for wrapping them with dough, and to have room for the edible eyes.

Cheese

This starts with a base of cream cheese, and is filled out with shredded cheese.

You can use whatever cheese you like for the shreds. We’ll usually keep it pretty classic with some sharp cheddar cheese, but pepper jack cheese or Monterey Jack are other great options.

Edible Eyes

I like to use Candy Eyes , but olive slices are another good option.

I’ll usually use green olives with pimento, but black olive eyes work, too.

Optional Ingredients

I like a really basic filling of just cream cheese and cheddar, but you can customize it if you prefer.

Season it up with some garlic powder and onion powder, add some sliced green onion, or toss in some crumbled crispy bacon!

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

How to Make Gluten-Free Jalapeno Popper Mummies

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:

Dough

Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.

Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.

Stream in cold water as you run the food processor, just long enough to bring it together as a dough.

A 5 part image showing the easy gluten free pastry dough being made.

Remove dough from processor, knead lightly to bring it together as a ball.

Wrap in plastic wrap, allow to rest at room temperature for 1 hour.

A ball of easy gluten free pastry dough in a loaf, before and after being rolled in plastic.

Filling the Pepper Halves

In a medium bowl, beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.

A 3 part image showing the cream cheese and shredded cheddar being mixed into jalapeno popper filling.

Spoon all of the cream cheese mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut.

(You can spoon the filling into each jalapeño half, if you like… but piping it in is the perfect way to make it so much quicker, easier, and cleaner!). Set aside.

Wearing rubber gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.

A 2 part image showing the jalapenos being cut in half and scooped out.

Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.

A 5 part image showing the popper filling being piped into halved jalapenos.

Assembly

Preheat oven to 425 degrees F, line 2 large baking sheets with parchment paper.

On a lightly floured surface, roll dough out to ⅛" thickness. I recommend using a Rolling pin with adjustable thickness guides, if available.

Gluten free pastry dough being rolled out on a worksurface dusted with corn starch.

Use a pizza cutter to cut it into thin strips.

Carefully wrap long pieces of dough around each of the filled jalapeño halves , leaving a small opening for the eyes (after baking).

I will usually roll one dough strip in a diagonal spiral one way around a stuffed pepper, then a second spiral criss-crossing the first.

A 5 part image showing the dough being cut into strips and wrapped around the prepared jalapeno halves.

Squeeze all over, to join layers of dough to each other.

Arranged wrapped peppers on prepared baking sheet.

In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.

Use a pastry brush to brush this egg mixture all over each wrapped wiener.

Bake for 18-20 minutes. For a more golden brown finish, do a second brushing of egg wash, bake for an additional 2 minutes.

A 5 part image showing the prepared gluten free jalapeno poppers being brushed with egg and baked.

Carefully place two confectionary eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.

Serve hot, with ranch dressing

Leftovers

Leftovers can be stored in an airtight container in the fridge for several days.

These are best when reheated in an air fryer for a few minutes. We’ll usually microwave for 20-30 seconds, then toss them in the air fryer for 3 minutes at 400F.

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

More Halloween Ideas

If you're still considering ideas for gluten free Halloween recipes and other ideas for your next Halloween party, be sure to check out my:

Bacon Wrapped Mummy Meatloaf
Bloody Eyeball Halloween Punch
Glazed Halloween Popcorn
Gluten-Free Black Velvet Cupcakes
Gluten Free Mummy Dogs
Halloween Pavlova
Halloween Shooters
How to Carve a Pumpkin Like a Pro

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star rating and a comment!

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.
Print Recipe
5 from 1 vote

Mummy Jalapeno Poppers

These festive Gluten Free Mummy Jalapeno Poppers use a SUPER easy homemade dough. Fun to make, fun to eat, great to serve everyone this Halloween!
Prep Time20 mins
Cook Time20 mins
Resting time1 hr
Total Time1 hr 40 mins
Course: Appetizer
Cuisine: American, Halloween
Diet: Gluten Free
Servings: 32 Jalapeno Poppers
Calories: 173kcal

Equipment

  • Large Baking Sheet
  • Disposable Pastry Bags

Ingredients

Dough:

  • 1 ¼ cup Light buckwheat flour
  • ¾ cup White rice flour
  • ¼ cup Sweet rice flour
  • ¼ cup Corn starch
  • 2 teaspoon Xanthan
  • 8 oz Cream cheese 8 oz
  • ½ cup Cold butter
  • 1 Large egg
  • ¼ cup Cold water

Filling:

  • 16 oz Cream cheese softened
  • 2 cup Finely shredded cheese of choice

Assembly:

  • 16 Large jalapeno peppers
  • 1 Large egg
  • Candy eyes or sliced olives

Instructions

Dough:

  • Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
  • Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
  • Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
  • Remove dough from processor, knead lightly to bring it together as a ball.
  • Wrap in plastic film, allow to rest for 1 hour.

Filling:

  • Beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.
  • Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut.
    (You can spoon the filling in to the peppers, if you like… but piping it in is so much quicker, easier, and cleaner!).
    Set aside.
  • Wearing gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise.
    Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.
  • Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.

Assembly:

  • Preheat oven to 425 F, line 2 large baking sheets with parchment paper.
  • On a lightly floured surface, roll dough out to ⅛" thickness. Use a pizza wheel to cut it into thin strips.
  • Carefully wrap strips of pastry dough around a filled jalapeno half, leaving some open area for the eyes (after baking).
  • I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.
  • Squeeze all over, to join layers of dough to each other.
  • Arranged wrapped jalapeno poppers on prepared baking pan.
  • In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
  • Use a pastry brush to brush this egg wash all over each wrapped wiener.
  • Bake for 18-20 minutes. For a more browned finish, do a second brushing of egg wash, bake for an additional 2 minutes.
  • Carefully place two candy eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.
  • Serve hot, with ranch dressing

Notes

This recipe makes 2 lbs of dough - a fair amount.
Depending on how thin you roll your dough, and how much you use on each popper, you may find some left over.
Leftovers can be used to make mummy dogs - search the blog for that post!

Nutrition

Calories: 173kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 146mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 0.3mg

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

Several gluten free mummy jalapeno poppers on a plate. Each has 2 candy eyeballs.

Related posts:

Several gluten free mummy dogs on a plate. Each have 2 candy eyes.Gluten Free Mummy Dogs A ramekin of bacon jalapeno dip, surrounded by corn chips and topped with sliced jalapenos.Jalapeno Popper Dip A bowl of Halloween popcorn - orange, purple, and lime green glazed popcorn, mixed together.Halloween Popcorn Several brightly coloured gluten free halloween cupcakes, made with gluten free black velvet cupcakes.Gluten Free Black Velvet Cupcakes
« Gluten Free Apple Pancakes
Gluten Free Mummy Dogs »

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Marie Porter


Author of the "Beyond Flour" series of gluten-free cookbooks, autistic polymath, and cat mom.

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