Name: Jalapeno Popper Mummies
Cook time: 15 min
Yield: 16 jalapeno halves
Ingredients: 8 Jalapenos, sliced down the middle, seeds removed, rinsed, dried; 6 oz cream cheese, room temperature; 1/2 cup pepper jack cheese; 1/2 cup white cheddar cheese; 2 Tbsp fresh chopped chives; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 1 Pillsbury pie crust; Egg wash (from 1 egg, beaten); Candy eyeballs

Method

8 steps

Slice 8 jalapenos down the middle, remove seeds, rinse, and dry them.
Mix 6 oz cream cheese, 1/2 cup pepper jack cheese, 1/2 cup white cheddar cheese, 2 Tbsp chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper until well combined.
Stuff each jalapeno with about a tablespoon of the cheese mixture, avoiding overfilling.
Roll out the Pillsbury pie crust and cut into strips using a pizza cutter.
Wrap strips of pie crust around each stuffed jalapeno to resemble a mummy.
Brush the wrapped jalapenos with egg wash.
Bake at 400°F for 12 to 15 minutes until the dough is golden brown.
Decorate with candy eyeballs before serving.

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Recipe notes

Helpful tips

Eight whole jalapenos make 16 filled halves. Nutrition is estimated per half.
Add candy eyes after baking.
Approximate estimate per stuffed half, 16 halves. Assumes one 200 g crust, 56 g of each grated cheese, 112 g jalapenos and one whole egg used. Excludes small garnishes/seasonings and candy eyes; leftover egg wash, filling and pastry reduce actual intake.