Chorizo Jalapeño Mummy Poppers
Fun and festive, these spicy poppers are always a Halloween winner!
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ingredients
- 1 cup Mexican chorizo cooked and crumbled
- 4 oz shredded sharp cheddar about 1 cup
- 4 oz shredded gouda
- 1/4 cup finely chopped red onion
- 1 egg
- 1/2 cup cream cheese
- 3 tablespoons sour cream
- 1 tablespoon hot sauce I used Cholula
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 large jalapeno peppers stemmed, seeded and halved
- 1 package refrigerated crescent rolls
- 2 eggs beaten
- Candy eyeballs can be purchased at Michael's or on Amazon
instructions
- Preheat oven 400° F. Line a large baking sheet with a silicone mat or parchment paper.
- Add chorizo, shredded cheeses, red onion, egg, cream cheese, sour cream, hot sauce, salt, and pepper to a large bowl. Stir together until well combined.
- Fill each jalapeño half with the cheese mixture. Set aside.
- Cut the crescent roll dough into long strips, about 1/4-inch to 1/2-inch wide. Use these strips to wrap each jalapeño with dough, leaving a space close to the top for eyes. You will use about 1 to 2 strips per jalapeño. Brush the dough with beaten egg and place on baking sheet.
- Bake in oven for 10-14 minutes, until bubbling and golden brown. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.
notes
Note: you can remove the eyes before eating if you think they are a bit sweet. If you'd prefer not to use candy eyeballs to make the whole thing edible, you can also make savory "eyes" out of sliced black olives.