Jalapeno Popper Mummies

15

Minutes
Prep Time

15

Minutes
Cooking Time

30

Minutes
Total Time

10

Serves Servings

Ingredients

  • 10 Raw Harvest Jalapenos, sliced in half, lengthwise, seeds removed
  • 1 Block Cream Cheese, room temperature
  • 2 Cups Habanero Cheese, shredded
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • 1/6 Tsp Salt
  • 1/6 Tsp Pepper
  • 3 Strips Bacon, fried & Crumbled
  • 2 Sheet Puff Pastry, sliced in strips
  • 1 Egg + 1 Tbsp Water, for egg wash
  • 40 small candy eyeballs

Directions

  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, add cream cheese, shredded habanero, crumbled bacon, spices, salt and pepper, mix until fully combined to a creamy consistency. Spoon cheese mixture into Jalapeno halves.
  3. Lay out puff pastry. Roll slightly and cut into thin strips (20 strips). Wrap around each cheese stuffed jalapeno with 2 strips of puff pastry, leaving an area to place the candy eyeballs.
  4. Arrange Jalapenos on baking sheet, lightly brush with egg wash. Place in oven for 15 minutes, until golden brown. Remove from oven, slightly cool add 2 candy eyeballs to each and ready to serve.

Video Recipe Below:

What You Need

Jalapeno