Mummy Jalapeño Poppers with Spooky Salsa
Introduction
October has arrived, and with it comes the excitement of Halloween! There’s no better way to celebrate than with these delightful Mummy Jalapeño Poppers paired with a Spooky Salsa. Imagine the smile on your guests’ faces as they bite into these cheesy, spicy treats wrapped snugly in flaky crescent dough. Sign up for our newsletter to receive this hauntingly delicious recipe directly to your inbox!
Why You’ll Love This Recipe
These Mummy Jalapeño Poppers make the perfect addition to any Halloween gathering. First, they’re easy to prepare, making them a stress-free option for party hosts. The combination of spicy jalapeños and creamy, cheesy filling wrapped in buttery dough is simply irresistible. Moreover, the spooky candy eyes add an element of fun that’s sure to delight both kids and adults!
Ingredients
– 12 jalapeño peppers
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1 pack refrigerated crescent roll dough
– 24 candy eyes
Spooky Salsa:
– 2 ripe tomatoes, diced
– 1/4 red onion, finely chopped
– 1 small jalapeño, minced (optional)
– Juice of 1 lime
– 1/4 cup fresh cilantro, chopped
– Salt and pepper to taste
Necessary Tools
– Baking sheet
– Parchment paper
– Sharp knife
– Mixing bowl
– Spoon for filling jalapeños
Ingredient Swaps and Additions
Customize these poppers to your taste! Substitute pepper jack cheese for cheddar for extra kick, or add bacon bits for smoky flavor. Not a fan of spicy salsa? Swap the jalapeño for bell pepper in the Spooky Salsa.
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the jalapeños in half lengthwise, removing seeds and membranes to control the heat.
3. In a bowl, mix cream cheese, cheddar cheese, garlic powder, onion powder, and salt until smooth.
4. Spoon the cheese mixture into each jalapeño half.
5. Unroll crescent dough and cut into thin strips. Wrap each jalapeño with dough strips, leaving space for eyes.
6. Place on a baking sheet and bake for 15-18 minutes, or until golden brown.
7. Add candy eyes to each popper as it cools.
8. Meanwhile, prepare the Spooky Salsa by mixing tomatoes, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper.
9. Serve the poppers with a side of Spooky Salsa.
Serving Suggestions
Pair these poppers with a cold beverage or a fun Halloween-themed punch. They make a great appetizer alongside other party snacks like chips and guacamole or veggie platters.
Pro Tips for Success
For perfectly cooked poppers, ensure jalapeños are similar in size for even cooking. Adjust baking time based on your oven’s quirks and keep an eye to avoid overbrowning.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat poppers in the oven at 350°F (175°C) for 5-10 minutes to restore their crispness.
FAQ Section
Can I make these vegetarian? Yes! Just ensure your crescent roll dough is free of animal fats.
Can I freeze them? It’s better to freeze the jalapeño poppers before baking. Thaw and bake when ready to serve.
Conclusion
Whip up these Mummy Jalapeño Poppers for a spook-tacular Halloween treat that’s both simple and delicious! We’d love to see your creations—share your photos on Instagram and tag us. Enjoy a festive feast that’s sure to impress your ghosts and goblins alike!
Nutritional Information
Approximate per popper: Calories: 110, Fat: 7g, Carbs: 9g, Protein: 3g.
