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Bacon-Wrapped Jalapeno Popper Mummies with Cream Cheese

Bacon-wrapped jalapeno poppers are filled with cream cheese and sharp cheddar, wrapped in bacon, and baked until browned and tender. Candy eyeballs pressed into the exposed cheese turn each popper into a playful mummy appetizer.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 1 package (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
For the poppers
  • 12 jalapeno peppers medium
  • 12 bacon slices
  • 48 candy eyeballs

Equipment

  • 1 rimmed baking sheet

Method
 

Make the filling
  1. In a medium bowl, mix the cream cheese, cheddar, garlic powder, and salt until evenly combined.
Assemble and bake the mummies
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Halve the jalapenos lengthwise and remove the seeds and membranes.
  4. Fill each jalapeno half with the cheese mixture.
  5. Cut each bacon slice lengthwise into 2 strips.
  6. Wrap one strip in a loose spiral around each jalapeno half, leaving some cheese exposed near the wider end.
  7. Tuck the bacon ends underneath and arrange the poppers cut-side up on the baking sheet.
  8. Bake for 25–35 minutes, until the bacon is browned and the jalapenos are tender.
  9. Let the poppers cool for 5 minutes.
  10. Press 2 candy eyeballs into the exposed cheese near the wider end of each.

Notes

For easier wrapping, leave the cheese exposed near the wider end as directed. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free cream cheese and cheddar-style shreds.