Jalapeno Mummy Poppers
These Mummy Jalapeno Poppers are creativeHalloween snacks that are incredibly straightforward to make and can also easily be made a few days to a couple of months ahead of time.
Ingredients
- 7-10 large jalapenos
- ¾ cups cream cheese
- 1 cup cheddar cheese
- 6 sliced and cooked bacon optional
- 2 pieces puff pastry
- 28-40 candy eyes for decoration
- Egg yolk for puff pastry
Instructions
- Preheat the oven to 400 F (200C)
- In a small bowl, mix cream cheese, cheddar cheese, and bacon.
- Cut the jalapenos in half lengthwise and remove the seeds.
- Spread the cheese mixture into the jalapenos with the help of a
spoon. - Slice the puff pastry into thin strips with a pizza cutter.
- Wrap 2-3 strips around the stuffed jalapenos.
- Leave some space for the eyes.
- Brush egg yolk on the dough.
- Bake in the oven for 15 minutes.
Notes
Leaving the stem on your jalapenos when preparing them is completely optional although you may find that it’s easier for holding this Halloween-inspired snack/appetizer - it’s completely up to you.
While you do need to cool your jalapeno mummies for 10 minutes after baking, it’s just as important to stick the candy eyes onto the pastry while it’s still hot otherwise they won’t adhere and will fall off.
Don’t over-stuff your peppers with the cream cheese mixture otherwise the excess will spill out during baking, resulting in a bit of a mess and potentially affect the overall appearance of your poppers.