Bacon-Wrapped Jalapeño Popper Mummies -

Bacon-Wrapped Jalapeño Popper Mummies

Bacon-Wrapped Jalapeño Popper Mummies are a fun and festive appetizer to spice up your Halloween party.

Course appetizers

Keyword appetizer, easy appetizer, fall appetizer, halloween, halloween party, halloween recipe, jalapeno poppers, jalapenos

Prep Time 10

Cook Time 10

Additional Time 20

Total Time 40

Servings

Calories 394kcal

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
Cut the peppers in half lengthwise and scoop out the seeds and ribs. If the peppers don't lay flat on a baking sheet, slice a little off of the bottom.
12 large jalapeño peppers
In a small bowl, combine the cream cheese, feta, cheddar cheese, cilantro, garlic powder, and onion powder. Season with salt and pepper to taste. Divide the mixture between the pepper halves, spreading to fill each half.
2 ounces feta cheese, 4 ounces cream cheese, 4 ounces shredded sharp cheddar cheese, Small handful fresh cilantro, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt and pepper
Cut each slice of bacon in half lengthwise. You can do this with a knife or kitchen scissors. Wrap a strip around each pepper half, leaving a space near the top for the eyes.
12 slices uncooked bacon
Place the assembled poppers on the prepared baking sheet. Bake for 15 to 20 minutes, or until the peppers are tender, the cheese is melted, and the bacon is cooked through.
Allow the poppers to cool for a few minutes and then place candy eyes in the cheese mixture (cheese mixture should be warm enough to hold the eyes in place but should not be too hot to touch).
48 Candy eyes