MUMMY JALAPEÑO POPPERS

Look how cute these mummy jalapeño poppers are! They are a perfect Halloween snack and are super easy to make. These are one of my favorite recipes in these Halloween series I’ve been doing all month long.

To start out, slice jalapeños in half lengthwise and remove the ribs and seeds. Combine cream cheese and colby jack and use a spoon to stuff each jalapeño. Then I rolled out a roll of crescent rolls and sliced equal strips. I used 10 jalapeño halves for this recipe, and 10 crescent roll strips as well.

Carefully wrap each jalapeño (this was my favorite part!) with the crescent roll strips and bake for 12 minutes, or until golden brown.

As soon as I pulled them out of the oven, I carefully placed the candy eyeballs into each pepper. The cheese was still hot and gooey so it they fit in pretty perfectly. I also noticed that the cheese cemented the eyeballs into place when it cooled. So cute!

MUMMY JALAPEÑO POPPERS RECIPE

Ingredients

• 10 jalapeños, halved with seeds removed
• Crescent rolls, unrolled and sliced into equal strips
• 8 ounce cream cheese, room temperature
• 8 ounce colby jack cheese, shredded
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Pinch of salt
• Pepper, to taste
• Candy eyeballs (optional)

Directions

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together the cream cheese, colby jack, garlic powder, onion powder, salt and pepper.
3. Use a spoonful of cheese mixture and stuff it in each jalapeño half.
4. Roll out the crescent rolls and cut equal strips with a knife.
5. Wrap each strip around each jalapeño half and place on a parchment paper lined baking dish.
6. Baked for 12 minutes.
7. Remove the mummies and carefully place the eyeball on each popper.
8. Eat warm or chilled.
9. Enjoy!