After the feedback from yesterday’s scary recipe, Feetloaf, we have time to offer one more before the big night (a.k.a. Halloween): a mummy jalapeño poppers recipe (photos #1 and #4).
This recipe is from Folios Cheese Wraps, a Nibble Top Pick Of The Week.
They’re a great product that you can use instead of carb-loaded bread, pasta, etc., so check out the article. (They’re lactose-free, too.)
They’re used to make the “mummy wraps” in this recipe. There’s a larger photo of the mummies below.
You can play with the recipe, using goat cheese instead of cream cheese. If you don’t want to use bacon, substitute a small dice of red bell peppers.
Or you can use Folio’s Jarlsberg or Mozzarella Wraps, which are paler in color than the yellow Cheddar wraps (more like mummy bandages, but less eye appeal).
1. PREHEAT the oven to 375°F. In a medium bowl, combine the cream cheese and crumbled bacon.
2. SPOON the mixture into each jalapeño half and arrange on a parchment or foil-lined baking sheet. Bake for 10-12 minutes.
3. REMOVE from the oven and let sit until they are cool enough to handle. Then, one half at a time, carefully wrap the jalapeños with cheese strips (1-2 per jalapeño).
4. TURN the oven to broil and gently place the wrapped poppers under the broiler for 1 minute. Remove them from the oven and immediately place eyes on each popper. Let cool and serve.
 Meet the mummies: jalapeño poppers. See the larger photo below (all photos © Folio Cheese).
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