Add the cream cheese, Monterey Jack cheese, taco seasoning, salt, and black pepper to a large bowl and stir to combine.
Spoon the cheese mixture into the jalapeno halves. Don't over-fill.
Unroll the crescent roll sheet.
Slice lengthwise into 24 strips.
Wrap each cheese-stuffed jalapeno half with a strip of dough. Try to leave room for where the eyes will be.
Arrange on the baking sheet. Lightly brush the dough with egg wash.
Bake until they’re golden, about 12 minutes.
As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
Cool slightly and serve warm.
Notes
Storage:Mummy jalapeno poppers are best served warm as soon as they come out of the oven.However, if you happen to have a few leftover, you can store them in an airtight container in the fridge for two or three days. Rewarm in an oven heated to 300 degrees F. I don't recommend freezing.Tips:
Lining your baking sheet with parchment paper helps the poppers release easily, and makes cleaning up a breeze. Just as a reminder, you cannot swap parchment paper with wax paper. While parchment is oven safe to a certain temperature, wax paper is not heat-safe at all. If you don't have parchment paper, you can grease a foil-lined baking sheet with cooking spray.
Wear gloves to keep from burning your hands.
Don't touch your face, eyes, or any sensitive parts of your body when cutting jalapenos!
Don't overstuff the jalapeño halves with the cream cheese mixture. Otherwise, as the cheese heats and bubbles, it can leak out of the wrapping.
Use a pizza cutter to quickly and easily slice long pieces of dough.
Brush the Halloween jalapeño mummies with an egg wash to give them a gorgeous, golden brown shine. However, try not to let the egg wash pool around the bottom of the peppers, as it can get crispy and even burn.