I’ve seen many variations of these cute little mummies this time of year. They are typically filled with cheese, similar to our Jalapeńo Pirate Popper recipe. But for a sophisticated variation I’m stuffing these with a grilled salmon/chipotle pepper/cream cheese mixture. I thought you could safely say these were meant for a more “mature” crowd. But I was proven wrong!

Chipotle Salmon Mummies

Preheat your galley oven to 400º.

To make the filling: Mix cream cheese and chopped chipotle peppers in adobo sauce together. Add red onion, shredded Mexican cheese and liquid smoke (if using). Fold in cooked salmon.

Slice jalapeńo peppers in half, retaining the stems as best as possible. Clean out the seeds. Fill each with the salmon mixture.

Place on a baking sheet and pop into your preheated oven. Bake until golden brown, which in most cases should be 15 minutes, but for me was more like 30 minutes.

Knowing these poppers are “kid-cute” but ingredients made for adults I’d never think that any youngster would like them. But dock toddler David proved me wrong. He apparently devoured one mumbling “Mmmm…tasty…yummy” down the dock. There’s something about those go-with-the-flow marina kids that will venture into anything!

PRINT RECIPE ADD TO COLLECTION Go to Collections

Chipotle Salmon Mummies

Filled with smokey chipotle salmon, these little mummies are great for Halloween!

Author: GalleyPirate

Ingredients

Filling

• 1/2 can chipotle peppers in adobo sauce, minced
• 1/2-2/3 cup cream cheese
• 5" piece of grilled salmon filet (or one can salmon)
• 1/4 cup Minced red onion
• 1/4 cup shredded Mexican cheese
• A few dashes of liquid smoke

Jalapeńo Mummies

• 6 Fresh jalapeńo peppers
• 1 can Refrigerated crescent rolls (Pillsbury)
• 1 tbsp Cream cheese, piped in a bag for eyeballs
• 24 Peppercorns

Instructions

• Preheat your galley oven to 400º.
• Mix cream cheese and chopped chipotle peppers in adobo sauce together. Add red onion, shredded Mexican cheese and liquid smoke (if using). Fold in cooked salmon.
• Slice jalapeńo peppers in half, retaining the stems as best as possible. Clean out the seeds. Fill each with the salmon mixture.
• Roll put the crescent rolls on a floured surface and push all the split seams together so it's one flat rectangle of dough. Slice 12 "ribbons" of dough. (easiest if you slice in half first...there will already be a seam there...then slice each half into 6 ribbons)
• Wrap one ribbon of dough around each stuffed pepper, leaving room for the eyeballs.
• Place on a baking sheet and pop into your preheated oven. Bake until golden brown, 15-30 minutes (depending on the temperature of your oven)
• Place a tablespoon of cream cheese in the corner of a ziplock bag. Cut a tiny bit of the corner off to create a piping bag. Pipe two cream cheese dots as eyeballs onto each mummy. Place a black peppercorn in the middle of each eyeball.
• Place on a platter and serve.