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Halloween Jalapeno Poppers

These Halloween Jalapeno Poppers offer a delightful balance of heat and creamy cheese, adorned with candy eyeballs for a fun festive twist.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 20 poppers
Course: Appetizer, Snack
Cuisine: Festive, Tex-Mex
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Filling
  • 9 oz cream cheese (softened) Ensure at room temperature for easier mixing.
  • 8 oz Monterey Jack cheese (grated) Can substitute with cheddar.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp smoked paprika Optional.
For the Poppers
  • 10 jalapenos (halved and seeded) For safer snacking.
  • 13 oz crescent rolls Pillsbury is recommended.
  • 1 large egg (lightly beaten with 1 tsp water) For egg wash.
  • 40 candy eyeballs For decorating.

Method
 

Preparation
  1. Preheat your oven to 400°F and lightly grease a baking sheet.
  2. Cut the jalapenos lengthwise and remove the seeds and ribs, then pat dry.
  3. Mix the cream cheese and Monterey Jack cheese with garlic powder, onion powder, salt, pepper, and smoked paprika in a bowl.
Assembly
  1. Spoon the cream cheese mixture into each halved jalapeno.
  2. Unroll the crescent roll dough, pinch seams together, cut into strips, and wrap each filled jalapeno with strips.
  3. Brush the wrapped jalapenos with the egg wash.
Baking
  1. Bake the jalapeno poppers for 12-15 minutes or until golden brown.
  2. Gently press candy eyeballs into the top of each popper once cooled.
  3. Serve warm and enjoy!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for optimal crispiness.