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Jalapeno Popper Mummies

Yields10 ServingsPrep Time30 minsCook Time12 minsTotal Time42 mins

 1 can Stokes Green Chile Sauce Vegetarian
 8 oz cream cheese
 8 oz shredded cheesewe used Monterey jack
 14 oz Pillsbury crescent rolls
 10 jalapenos
 ½ tsp garlic powder
 ½ tsp onion powder
 ¼ tsp salt and pepper
 1 egg
 40 candy eyeballs

Preheat the oven to 400 degrees. Using a large baking tray, line with foil and spray with cooking spray.


Slice jalapenos lengthwise and remove the seeds and ribs.


Heat up Stokes Green Chile Sauce with Vegetarian. Soften cream cheese.


In a mixing bowl, combine cream cheese, Stokes Green Chile Sauce Vegetarian, shredded cheese, garlic powder, onion powder, salt, and pepper.


Fill each jalapeno half with the mixture.


Unroll the crescent roll. Using two triangles, make a rectangle and slice each rectangle into 10 strips. You should get about 40 strips.


Wrap each cheese-stuffed jalapeno half with 2 of the dough strips. Make sure to leave space for the eyes.


Place the wrapped jalapenos on the baking sheet. Lightly brush the mummies with the egg wash.


Bake for 12 mins or until golden.


Once removed from oven, place two candy eyeballs into each mummy.

Nutrition Facts

Servings 0