Bacon Cheddar "Jalaween" Poppers
These mummies are so spooky and adorable they will be the talk of your Halloween party! The bacon and the cheddar are a great contrast to the spicy jalapeño! I scrape all of the ribs and seeds out of mine but if you like the kick you can mix in some of the seeds into the cream cheese filling to make them extra hot!
Be sure to serve them fresh out of the oven so the cream cheese and cheddar are still nice gooey and warm!
Bacon Cheddar Jalaween Poppers
Cook Time: Approx. 45 min | Servings: 20 jalapeños | Calories per serving: ~41 cals
1/2 cup whipped cream cheese
1/4 cup light sour cream
2 slices cooked bacon, chopped
1 oz. shredded cheddar cheese
20 sets of candied eyes
4 pilsbury cresent roll dough triangles
Pre heat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
Cut the jalapeños in half and scrape out the inside ribs and seeds. Discard them.
In a bowl mix the cream cheese, sour cream, chopped bacon, and cheddar cheese. Stir until it is all thoroughly combined.
Spoon the mixture into the jalapeños until all are stuffed and you have no mixture left.
Using a knife cut the pillsbury triangles into long thin strips. Working one at a time wrap the strip of dough around the stuffed jalapeño to resemble a mummy. Repeat until all jalapeños are wrapped.
Place the wrapped jalapeños on the prepared baking sheet and bake in the oven for 14 minutes.
Remove from the oven and top with the candied eyes.