Inspired by You: Halloween Jalapeño Poppers!

Happy All Saints Day, dear friends!!! Halloween was yesterday, of course, but I was inspired by you to bake these adorable Halloween Jalapeño Poppers to take to work for our staff treats share day. 😉

Sarah from Must Have Mom linked up her post ~ Halloween Mummy Jalapeño Poppers in Oven Recipe ~ at last week’s SYS.

At last week’s Share Your Style, I featured newcomer Sarah from Must Have Mom with this popping good post. So adorable!!!

I have to tell you, these jalapeño poppers are delicious!!! Taking the seeds out of the first few… Whew, not so much!

My eyes were watering, I was coughing (head turned away to keep the jalapeños clean), I had to stop and blow my nose…

But so worth it!!!

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How to make Halloween Jalapeño Poppers

Ingredients you will need:

  • 12-20 jalapeño peppers, sliced open horizontally and seeded. Leave the stems on for holding while filling (and for cuteness!).

Do wear gloves for cutting and filling each pepper! This was recommended by Sarah and I fully agree. I have heard that you can buy cut and pre-seeded jalapeños but I haven’t tried to find them this way. This may be an option for you. 🙂

  • 1 package 8 oz. Neufchatel cheese
  • 8 oz. shredded pepperjack cheese (I used a brick and shredded/cut up myself)
  • 1-2 green onions, chopped
  • 1 refrigerated can of crescent rolls
  • 1 egg, separated; use the egg white to brush on the filled and wrapped peppers (for browning the crescent roll strips)
  • candy eyes for your Halloween popper people

Mixing together 50% Neufchatel cheese (8 oz. package) and 50% pepperjack cheeses, with 1-2 green onions chopped up. If you have a food processor or standing mixer, this really helps combine the filling mixture.

Fill each pepper and place onto a prepared cookie sheet.

Separate the crescent rolls into rectangles, pinching the triangles together to create rectangles.

Use a pizza cutter to slice each rectangle into strips.

Wrap up each filled pepper popper. If you leave the crescent roll strips out for a bit, the dough softens which makes it easier to wrap your pepper people. 🙂

Bake at 400 degrees for 15 minutes. Check for softness.

Place on candy eyes right after removing the pepper poppers from the oven. Each Halloween Pepper Popper has its own personality!

I am so glad that I made these! The tray was completely cleaned up early in the day at school, nary a crumb left.

A big thank you to Sarah at Must Have Mom for sharing her recipe! This has been fun to recreate for you. <3


Happy All Saints’ Day! Eat a pepper today. ;)’

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