Wednesday, May 16, 2018
Halloweeño Jalapeño Poppers
Serves: 20 Poppers
10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves.
8 ounces cream cheese, room temperature
8 ounces jack cheese, shredded
1 scallion (green onion), finely chopped
½ teaspoon salt
1 package refrigerated crescent rolls (I use Pillsbury)
2 eggs, beaten
candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)
Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion, and salt until well blended.
Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
Bake in the oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.