Description
These Halloween Bacon Jalapeño Mummies are the perfect blend of spooky and savory, bringing a fun, themed twist to your appetizer game. The creamy, cheesy filling perfectly balances the heat of the jalapeño, while crispy bacon and golden puff pastry strips add a delightful crunch. And those candy eyeballs? They give each mummy a dash of personality, making them a surefire hit for any Halloween spread. Perfect for Halloween gatherings or a night of spooky fun, these mummies are both easy to make and visually festive. They add a fun touch to any party and are guaranteed to be a conversation starter. Whether you’re hosting a full-blown Halloween bash or just looking for a themed snack, these jalapeño mummies are a must-try for anyone who loves a little heat with their treat.
Ingredients
- 10 jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 20 slices of bacon
- 1 sheet of puff pastry, thawed
- 20 candy eyeballs
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice each jalapeño pepper in half lengthwise, and remove seeds and membranes.
- In a mixing bowl, combine cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt. Mix until smooth.
- Spoon the cheese mixture into each jalapeño half, filling them evenly.
- Wrap each stuffed jalapeño with a slice of bacon.
- Cut the puff pastry sheet into thin strips and wrap around each bacon-wrapped jalapeño to resemble mummy bandages, leaving a small space for the eyes.
- Place the jalapeño mummies on the prepared baking sheet and bake for 18-20 minutes, or until the bacon is crispy and the puff pastry is golden.
- Remove from the oven and allow to cool slightly. Place two candy eyeballs on each mummy to complete the spooky look.
- Prep Time: 20 minutes
- Cook Time: 20 minutes