Jalapeño Popper Mummies
From candy and spooky sweets to healthier snacks, there are endless ways to assemble the perfect Halloween charcuterie board. I like to include a homemade showstopper like my Jalapeño Popper Mummies and plenty of fun options for both kids and adults.
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Makes: 12 jalapeño poppers
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Ingredients
- 6 jalapeño peppers halved lengthwise with seeds and ribs removed
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 sheet puff pastry or phyllo dough or 1 tube crescent roll dough
- 24 candy eyes
Instructions
- Soak halved jalapeños in ice water for 15–20 minutes to tame heat a bit. Pat dry after soaking.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a medium bowl, mix cream cheese, shredded cheddar, garlic powder, and salt. Put mixture in a Ziplock bag and snip a corner (you can also use a pastry bag or just spoon it in if you prefer).
- Pipe cream cheese filling into each jalapeño half, slightly mounded but not overflowing.
- Slice puff pastry or crescent roll dough into ¼" strips. Stretch gently and wrap a couple strips around each stuffed jalapeño, overlapping like bandages and leaving a small gap for the eyes near the top. Tuck ends underneath.
- Brush pastry lightly with egg wash.
- Bake jalapeño poppers for 16-20 minutes, until puff pastry is turning golden and cream cheese filling is bubbling. You can put under the broiler for the last couple minutes if you want.
- Press eyes into cream cheese and serve.
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