Halloween parties are right around the corner and you need a fun snack. These low carb jalapeño poppers are the perfect festive solution for your guests. They look spooky but taste absolutely incredible with every bite.
You get a creamy, cheesy filling wrapped in salty, crisp prosciutto. It is a simple way to bring some spirit to your table. These mummies are sure to be the star of your next Halloween gathering.
Why This Recipe Is a Winner
These poppers are a total crowd-pleaser for any fall party. They are low in carbs but high in satisfying flavor. The prosciutto bandages add a gourmet touch to a classic snack. It is the perfect balance of spice and creaminess.
You don’t need fancy dough to make these adorable mummies. Using meat instead of bread keeps things light and gluten-free. Your holiday guests will love how unique and tasty they look. They are simple to grab and eat while mingling.
Simple Method
Making these mummies is much easier than it looks. You just mix the cheeses and fill the pepper halves. The prosciutto strips wrap around easily to create that mummy look. Even a beginner can master this festive technique quickly.
The oven does all the hard work for you in minutes. You get a crisp texture without any deep-frying mess. It is a stress-free way to serve a warm appetizer. You can even prep them before your guests arrive.
What You Need
Most of these items are likely already in your kitchen. We use fresh produce and simple pantry staples for the best flavor.
- 10 medium jalapeño peppers, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 10 slices prosciutto, cut into 1/2-inch wide strips
- 20 small black olive slices
Step-by-Step
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well mixed.
- Fill each jalapeño half with approximately 1 tablespoon of the cheese mixture, smoothing the top.
- Wrap 2 to 3 strips of prosciutto around each stuffed jalapeño in a staggered fashion, leaving a small gap near the top for the eyes.
- Place the wrapped peppers on the prepared baking sheet.
- Bake for 12 to 15 minutes or until the prosciutto is slightly crisp and the peppers are tender.
- Remove from oven and immediately press two olive slices into the cheese gap of each pepper to create mummy eyes.
- Allow to cool for 5 minutes before serving to let the cheese set.
Best Ways to Enjoy It
Serve these warm on a dark platter for a spooky effect. They pair perfectly with a side of cool ranch dressing. Add some plastic spiders to the tray for extra fun. These are great for a Halloween movie night at home.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them in a 350°F oven for about 7 minutes. This helps the prosciutto stay crisp and the cheese melty. Avoid the microwave to keep the texture from getting rubbery.
Tips for Best Results
- Wear gloves when seeding the peppers to avoid skin irritation.
- Don’t overfill the peppers or the cheese might leak out.
- Use thin slices of prosciutto for the easiest wrapping experience.
- Make these a few hours ahead and bake right before serving.
- For a Halloween potluck, double the batch for a larger crowd.
- Press the olive eyes in while the cheese is still warm.
- Remove all seeds and ribs for a much milder pepper flavor.
- Ensure your cream cheese is very soft for easy mixing.
Ways to Switch It Up
- Swap prosciutto for thin bacon strips if you prefer that flavor.
- Use dairy-free cream cheese for a lactose-free version of this snack.
- Try pepper jack cheese instead of cheddar for extra heat.
- Use small sweet peppers for a kid-friendly, non-spicy variation.
Quick Answers
Can I make these ahead of time?
Yes, you can assemble the mummies a few hours early. Keep them covered in the fridge until you are ready to bake. This makes party prep much easier for you.
Are these peppers very spicy?
Jalapeños vary in heat, but removing seeds helps a lot. The creamy cheese filling also helps to balance out the spice. They are generally mild enough for most guests to enjoy.
What can I use instead of olives for eyes?
If you don’t like olives, try using small pieces of capers. You could also use tiny dots of sriracha for red eyes. Get creative with what you have in your pantry staples.
I hope these little mummies bring a smile to your face this season. They are so much fun to make and even better to eat. Happy Halloween and happy cooking!
— Alex
Ingredients
- 10 medium jalape ño peppers, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 10 slices prosciutto , cut into 1/2-inch wide strips
- 20 small black olive slices
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well mixed.
- Fill each jalapeño half with approximately 1 tablespoon of the cheese mixture, smoothing the top.
- Wrap 2 to 3 strips of prosciutto around each stuffed jalapeño in a staggered fashion, leaving a small gap near the top for the eyes.
- Place the wrapped peppers on the prepared baking sheet.
- Bake for 12 to 15 minutes or until the prosciutto is slightly crisp and the peppers are tender.
- Remove from oven and immediately press two olive slices into the cheese gap of each pepper to create mummy eyes.
- Allow to cool for 5 minutes before serving to let the cheese set.
