Yesterday, two of my close friends and I (we’d all been quarantining for months at our own places!) decided to get together and do some long-awaited baking for Halloween.
On the menu were these AMAZING jalapeño poppers. And of course, in the spirit (or…ghost?) of Halloween, we decided to make “Spooky Mummy Jalapeño Poppers.” Essentially, they’re just jalapeño peppers sliced in half, stuffed with an amazing combination of cream cheese, cheddar and bacon bits, and wrapped in pastry.
Now, fair warning: they are FIERY. And if you’re in charge of cutting and seeding these hot poppers, make sure to wear gloves, or you will be feeling like a demon is feasting on your fingertips and haunting you for days. And if jalapeños are too much for you, feel free to substitute out for something less scary (poblano, or even bell peppers.)
For video instructions, scroll down to the bottom.
8 oz cream cheese
1 cup of cheddar cheese
1/2 cup of bacon bits
1 container of pastry (Pillsbury crescent rolls)
1. Preheat oven to 400F.
2. Slice each pepper in half, and remove the seeds and core (make sure to wear gloves!)
3. In a bowl, add the cream cheese, cheese and bacon bits. Mix together well.
4. Stuff each jalapeño half full with the mixture.
5. Lay out the crescent pastry into a rectangle, pinching together the seams to create one large rectangle square.
6. Then, slice lengthwise to create about 24 strips of pastry.
7. Use about 2-3 strips to “mummify” each jalapeño popper by wrapping the pastry around the poppers.
8. Place on a baking sheet, and bake for about 10-12 minutes.
9. Serve with some spooky vibes! They’re best when warm, when the mixture inside is gooey and yummy (although, the jalapeños are so much more spicy when hot…so if you’re up to the dare, serve ‘em hot with some milk on standby!)