An adorable take on jalapeño poppers, these sweet pepper "mummies" are stuffed with a gently spicy mix of Mexican chorizo, cream cheese, sharp cheddar, and cilantro.

Maren Ellingboe King
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Read the full recipe after the video.

Recipe Summary test

1 hr 45 mins
Makes 24 (serves 8) (serving size: 3 mummies)


Ingredient Checklist


Instructions Checklist
  • Cook chorizo in a medium frying pan over medium heat, stirring occasionally, until browned, about 5 minutes. Let cool.

  • Preheat oven to 400°. In a small bowl, stir together cream cheese, cheddar, chorizo, cilantro, and chile flakes.

  • Lightly sprinkle a work surface with flour. Unroll crescent roll dough and lightly roll to about 9 by 13 in. to eliminate seams. Using a sharp knife or pizza cutter, cut dough crosswise into 24 strips, each about 1/2 wide.

  • Fill each pepper half with cream cheese mixture, mounding it slightly. Wrap each pepper half all the way around with a strip of dough, leaving space between successive wraps and tucking ends in. Place peppers on a parchment paper-lined baking sheet and brush tops of dough with beaten egg.

  • Bake until pastry is golden brown, 10 to 12 minutes. Transfer to a platter and let cool about 10 minutes. Using a pastry bag or a resealable plastic bag with the corner cut off, pipe 2 dots of sour cream onto each pepper for eyes. Place an olive piece on each sour cream dot and serve immediately.

Nutrition Facts

399 calories; calories from fat 69%; protein 14g; fat 31g; saturated fat 14g; carbohydrates 18g; fiber 0.7g; sodium 650mg; cholesterol 96mg.