Spicy Stuffed Jalapeño Popper Mummies

These Spicy Stuffed Jalapeño Popper Mummies are the perfect Keto Halloween Party Food that everyone will love!

Jalapeno Poppers are pretty much a keto party staple. We love Chicken Stuffed Jalapeno Poppers, Jalapeno Popper Dip, and even my Mexican Street Corn Stuffed Jalapeno Poppers have been a hit.

So with Halloween just around the corner I thought it would be fun to make some spicy bacon wrapped jalapeno popper...mummies.

One tool I recommend for making any Jalapeño Poppers is a serrated grapefruit spoon to easily get the seeds and ribbing out. I gabbed some of these and it was a total game changer for getting the jalapeños cleaned out easily.

Also using precooked bacon helps to keep the bacon crispy. I love the Hormel Black Label that I get from our local Sam's Club.

Related Article: Spider Deviled Eggs

Now, the "eyes" are not Keto - but honestly you do not want to eat them with these spicy jalapeno poppers anyway! They are just to look cute!

Without the eyes, two Jalapeño Popper Mummies has just three net carbs! That is a low carb appetizer you can enjoy with no guilt!

Jalapeño Popper Mummies

Ingredients:

• 6 large jalapeños
• 12 slices pre cooked bacon
• 8 oz cream cheese, softened
• 1 teaspoon dried cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic
• ½ cup shredded cheddar cheese
• 24 candy eyes

Instructions:

Begin by slicing jalapeños lengthwise and removing the seeds.

Mix cheeses and seasonings together in a bowl until smooth.

Fill each jalapeño with cheese mixture and wrap with pre cooked bacon.

Place on a parchment lined cookie sheet and bake 12-15 minutes.

Top with Candy Eyes.

Continue to Content

Yield: 12

Spicy Stuffed Jalapeño Popper Mummies

Print

These Spicy Stuffed Jalapeño Popper Mummies are the perfect Keto Halloween Party Food that everyone will love!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6 large jalapeños
• 12 slices pre cooked bacon
• 8 oz cream cheese, softened
• 1 teaspoon dried cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic
• ½ cup shredded cheddar cheese

Instructions

1. Begin by slicing jalapeños lengthwise and removing the seeds.
2. Mix cheeses and seasonings together in a bowl until smooth.
3. Fill each jalapeño with cheese mixture and wrap with pre cooked bacon.
4. Place on a parchment lined cookie sheet and bake 12-15 minutes.
5. Top with Candy Eyes.

Notes

Candy eyes are for looks - but do not taste good with the poppers!

For more of a kick, add a few drops of Tobasco to the cheese mixture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, 25 Sheets (Pack of 4), 100 Total Sheets
• 
  HAZOULEN Grapefruit Spoons, Stainless Steel, 6-⅖-Inch, Set of 4 (Clover)
• 
  Festival Candy Eyes Treat Toppers, 2.9 Ounce

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 582mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 13g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

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