Bacon Jalapeño Mummies
Edible mummies, oh my! With cream cheese–filled jalapeño bodies shrouded in bacon and googly eyes that stare back at you, these bewitching little guys will be the hit of your Halloween party.
Ingredients
For the cream cheese filling:
- 8 oz. (250 g) cream cheese, at room temperature
- 1 cup (4 oz./125 g) shredded cheddar cheese
- Tabasco sauce
- Kosher salt
13 jalapeños, halved lengthwise and seeded, with stems intact- 13 bacon slices, halved lengthwise to yield 26 thin strips
- Candy googly eyes for decorating
Directions
To make the cream cheese filling, in a food processor, combine the cream cheese, cheddar cheese and a few shakes of Tabasco sauce. Blend until smooth and combined. Season to taste with salt.
Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil. Place a wire rack on the foil and spray the rack with nonstick cooking spray.
Fill each jalapeño half with about 1 tablespoon (10 g) of the cream cheese filling. Carefully wrap each with a bacon strip. Place the jalapeños on the rack-lined baking sheet.
Roast until the bacon is cooked through, 15 to 20 minutes. When the mummies are cool enough to handle, place 2 googly eyes on each one, where the cheese filling is showing, and serve. Makes 26 mummies.
Williams Sonoma Test Kitchen