Spicy Yet Savory Jalapeno Poppers

By:Bob Evans

The Press 

Photo courtesy of Family Features

Your guests won’t be able to have just one of these sweet and savory jalapeno poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.


Bacon-Wrapped Jalapeno Poppers

Cook time: 30 minutes
Serves: 40
2 packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
1 p1/4 cup brown sugar
1 teaspoon ground cayenne pepper

package Bob Evans White Cheddar Mashed Potatoes


Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.

Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
Let peppers cool slightly before serving, about 5 minutes.



Baked Jalapeño Poppers

By: Alex  Holguin

Concho Valley 


Baked Jalapeño poppers recipe will had some heat to any meal.

(photo by: Concho Valley Foods)

SAN ANGELO, Tx – Baked Jalapeño Poppers


• 12 large jalapeño peppers
• 8 ounces cream cheese, at room temperature
• ¼ cup chopped fresh cilantro, plus 1 tablespoon for garnish
• ¼ cup chopped green onion, plus 1 tablespoon for garnish
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ½ cup grated three chili cheese or sharp cheddar cheese
• 3 tablespoons crumbled feta cheese


1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard.
2. In a bowl, combine the cream cheese, three chili cheese, feta, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
3. Stuff the peppers with the cream cheese mixture. Top each of the peppers with a small mound of cheese lengthwise.
4. Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
5. Transfer the jalapeño poppers to a large serving dish and top each pepper with the cilantro and green onion garnish and serve!


Easy Caesar salad with fresh jalapeño

By: Raph Rashid

Abc Life 

(photo by:) Hold the bacon and the croutons and make this simple and jalapeño  version of caesar salad instead.(ABC Life: Raph Rashid/Juliette Steen)

ure, the fancy oak or butter lettuces look great on the ‘gram, but they just can’t compete when it comes to crunch.
Nothing beats a roast chicken sandwich with shredded iceberg lettuce or even just a whole iceberg wedge with a simple vinaigrette.
But at the end of the day, cos lettuce wins out and its victory comes down to the Caesar salad.
Make your dressing to the right consistency and it will coat your cos leaves perfectly, giving a crunchy, creamy, zingy salad that goes great with pan-fried chicken schnitzel or crumbed eggplant.


1/2 tsp garlic, minced (about 1 small clove)

1 egg yolk

1 lemon, juiced

4 anchovies, finely chopped

1/2 to 1 cup of olive oil

1 1/2 cup pecorino cheese, finely grated (or Parmesan to substitute) tsp flaky sea salt

1/2 tsp Tabasco

1 tsp Worcestershire sauce


1 cos lettuce, halved

1 fresh jalapeño, sliced

Optional: 1 radish, chopped in half, to serve


  1. To make the dressing, place the garlic, egg yolk, lemon juice, anchovies, salt, Tabasco and Worcestershire sauce in a bowl. Whisk the ingredients together and, while whisking, slowly drizzle in half a cup of olive oil. Once it’s fully combined or emulsified, check the consistency. If the dressing is still really runny then add more oil. If it’s too thick you can add a teaspoon of white vinegar. Once you’re happy with the texture, add in a good crack of black pepper and 1/4 cup of pecorino cheese. Try it and adjust any seasonings to your taste.
  2. Prepare your lettuce by filling a deep mixing bowl with water, before adding the 2 halves of your head of lettuce. Gently wash the entire lettuce by prying apart the leaves. Once washed, remove lettuce from water and leave to dry in the fridge.
  3. To serve, spoon the Caesar dressing onto the lettuce, filling the leaves with the dressing. You may have some dressing left over that you can store in the fridge. Top with sliced jalapeños and some more pecorino. Slice the cos into sections and gently lift onto a serving dish. Serve with radish and dip it into any extra dressing!






These Lay’s Creamy Jalapeno Poppables Are A New Spicy Snack With A Crispy Crunch

By: Rachel Murphy

Elite Daily

Photo by:Courtesy of Lay’s

Try Lay’s new flavor : Creamy Jalapeño .

When it comes to the sweet versus salty debate, I’m always team salt. Don’t get me wrong — I love a good bowl of ice cream or a fudgy brownie. But when it comes to everyday snacks, I’m always going to reach for a bag of chips before I go for a cookie. So, when I found out that Lay’s Creamy Jalapeño Poppables are hitting store shelves in early February, I knew I had to learn more about them. Any snack that combines heat, salt, and a good crunch is A-OK in my book.

Lay’s new Creamy Jalapeño Poppables are coming soon and are going to be a permanent addition to the snack aisle, according to Lay’s. The company took to Instagram to announce the launch of the new flavor. According to Jan. 16 post, Lay’s plans to roll out the new Creamy Jalapeño Poppables starting on Monday, Feb. 4. Mondays are always such a drag, but this gives my palate something to look forward to. My guess is that you should be able to find this flavor anywhere Lay’s products are sold such as Target, Walmart, and your favorite local grocery store. This flavor of Poppables will be sold in 2-ounce and 5-ounce bags, according to Lay’s.

If you aren’t one to indulge in spicy foods, I invite you to reconsider. While I haven’t taste-tested this flavor for myself, the good people over at SnackGator have. SnackGator is quick to point out that you “get an instant whiff of zesty jalapeño,” but that the cream flavor kicks in and overpowers the spicy flavor of the pepper.


Remember, jalapeño isn’t the only flavor these crisps possess. There’s also the creamy aspect, which should help cut back on the jalapeño spice for those who don’t like to play with fire. I’m a fan of jalapeños. I like to eat them pickled, raw, and in my guac and other dips. Also, jalapeño poppers were a staple food of my childhood and I still love the friend snack. Really, any way is fine by me. I’ve never met a jalapeño that I didn’t like.

The packaging for the new snack touts “perfectly poppable crispy potato bites.” As I said, I haven’t been privy to trying this yummy snack just yet so I can’t confirm or deny the validity of the bag’s claim. If I’m going based off of images of the Creamy Jalapeño Poppables, the small oval-shaped chips look perfectly crisp and well seasoned with specks of spicy green flavor. You may have noticed the airy design of the Poppable. The unique criss-cross pattern helps to give the snack an extra big crunch with every bite. I’m already drooling.


Jalapeño Peanut M&M’s are finally here — and people are freaking out

By:  Alessandra Bulow



( Photo: Brent Timm/SnackChat Live)

Jalapeño flavored M&M’s are the new trend.


The makers of M&M’s have just released three new flavors — but there’s only one that’s really getting fans especially fired up: Mexican Jalapeño Peanut.
Brent Timm, the host of SnackChat Live, broke the news back in September on Instagram and showed off the deep-green packaging of the new pepper-flavored chocolate candy.

“So down for this idea,” one person wrote. “We want these!!” wrote another.


But the sweets, which are coated in yellow and green candy shells, didn’t elicit only positive comments.

“Nah I’m good” and “For the love of all that is holy” were just two of the thousands of comments from people who reacted with concern or disgust to the news.
The three new treats hit store shelves on Monday and, according to M&M’s, they’re all totally different.

“The Mexican Jalapeño Peanut flavor combines just the right amount of spice with chocolate,” the press announcement reads. “The Thai Coconut Peanut flavor is a savory sweet taste inspired by the tropics of Thailand. And there’s nothing more English than toffee, and the quintessential English Toffee Peanut flavor tastes as elegant as a trip to Great Britain itself.”
So how do they really taste?

“The Mexican Jalapeño M&M’s have the same classic crunch and milk chocolate flavor as traditional peanut M&M’s, but with a very mild jalapeño flavor that kicks in after a few bites,” Timm told TODAY Food. “They have a great, natural jalapeño taste, with just a subtle hint of spice. For all the snackers who are averse to spicy foods — don’t worry! — these spicy M&M’s won’t have you calling the fire department, or guzzling a glass of milk.”

M&M’s lovers will recall that a limited-edition spicy Chili Nut candy was released in 2016.
“The new M&M’s have a very distinct jalapeño flavor, but the spice factor, or ‘heat,’ is virtually identical to the chili flavor from years past,” Timm said.


“The English Toffee Peanut M&M’s were my absolute favorite out of the three new flavors,” Timm told TODAY. “The toffee flavor was incredibly bold and robust, with a delicious coffee and caramel essence. Highly addicting!” As for the Thai Coconut Peanut M&M’s, Timm said that they “have just the perfect amount of coconut flavoring and that the combination of coconut and milk chocolate is a match made in heaven.”

Fans will be able to vote for their new favorite candy at www.flavorvote.mms.com, or text the word “vote” to 84444. By voting in the contest, candy fans will be entered for a chance to win a trip to one of the three countries that inspired the flavors. The contest is open through May 17. In 2018, Crunchy Mint beat out Crunchy Raspberry and Crunchy Espresso M&M’s.
While Timm has a feeling the Toffee Peanut M&M’s will likely become the fan favorite, he doesn’t discount the novelty of the Mexican Jalapeño Peanut M&M’s.

“The jalapeño flavor will definitely raise some eyebrows and attract the more ‘adventurous’ snackers, but I don’t think they’ll have enough appeal to become a permanent flavor,” he said.
M&M’s will announce the winning flavor, which will be sold in stores for an extended period of time, in August.

Jalapeño Honey Beef Jerky

Houston Chronicle

Jalapeño Honey Beef jerky (left) made from slices of top round steak (right) at Chuck’s Food Shack on Thursday, Oct. 25, 2018. Blount marinated the meat overnight and them smoked it for three hours at 165 degrees.

1/2 cup honey
1 jalapeño, thinly sliced (discard seeds for less spice)

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper

1 pound eye of round, very thinly sliced

Instructions: Combine honey, jalapeño, Worcestershire, garlic powder, onion powder, salt and pepper with half a cup of water in a saucepan, and bring to a boil. Reduce heat and simmer for 10-15 minutes. Transfer to a bowl and place in the fridge to cool completely.
Place sliced beef in a sealable plastic bag with the marinade and massage to coat. Chill overnight (at least 10 hours).
Heat oven, smoker or grill to 160 degrees.

Recipe: Jalapeño Honey Beef Jerky

Pat-dry the beef strips with a paper towel. Place beef strips in oven, smoker or grill in a single layer. Cook for 3 hours, until jerky is dark and firm, still pliable although not soft. You should be able to bend the jerky without it breaking. Cooking time will vary depending on how thick your beef strips are, so check often.

Allow to cool and store in an air-tight container for 1 hour. To enjoy it at it’s best, eat within 1 week.
Makes 4 servings
Per serving: 347 calories, 9 g fat (3 g saturated fat), 98 mg cholesterol, 644 mg sodium, 18 g carbohydrates, 0 g dietary fiber, 18 g sugar, 31 g protein
Adapted from nourishmewhole.com




Prosciutto Wrapped Shrimp with Jalapeño and Cilantro

By: Chef Gerard Schultz

North Country Outlook

Prosciutto Wrapped Shrimp with Jalapeño and Cilantro

Photo By: Chef Gerard Schultz


I chose to share this recipe because the combination of pork and shellfish are one of the perfect pairings that chefs love to use. This is an easy and elegant appetizer, which combines both shrimp and prosciutto that can be made in a small amount of time. It can also be served on top of a salad or in a small bun as a slider. I like the salty flavor of the prosciutto, the earthy taste of shrimp with the sweet smokey sauce and the spicy jalapeño.


Making the orange chipotle sauce
Yield: approx.  ¾ cup


½  cup & 2 tablespoons mayonnaise
1  whole orange
½  tablespoon shallots, diced
½  tablespoon garlic, diced
1  tablespoon parsley, chopped
3  teaspoons Mao Ploy Sweet Thai Chili Sauce
2 ¼  teaspoons chipotle, ground to a paste

Note: Chipotle paste can be purchased at your local grocery store. If not, take whole chipotles, which are smoked jalapeño peppers. Puree them by using a food processor, blender or by dicing and crushing the peppers with the side of a chef’s knife until a smooth consistency is reached.
Wash the orange.


Take a zester or microplane and carefully remove the zest from the orange. The zest is the darker orange skin on the outside, so avoid going deep into the white bitter pith.
Finely dice the zest.
Cut the orange in half.

Juice the orange and strain to remove seeds.
Place a sauté pan on low heat and add orange juice, garlic and shallots, reducing until almost dry. Let cool.
Combine the remaining ingredients with the juice mixture and puree using a food processor, stick mixer or blender.

Making the wrapped shrimp

8  frozen shrimp, 26/30 or 16/20 size, peeled with the tail removed (thaw overnight) – see note
1  tablespoon olive oil
1  teaspoon fresh garlic, chopped
½  teaspoon black pepper
4  slices prosciutto, thinly sliced and cut in half lengthwise (It is easiest to buy already sliced or have the butcher pre slice the prosciutto paper thin for you)
1  jalapeño, washed and thinly round slices with seeds and all
1-2  ounces cilantro leaves
½  cup chipotle orange sauce (see recipe)
Note: The shrimp numbers denote the size by telling how many you can receive per pound. You can purchase shrimp peeled and deveined (P&D) with the tail on or off. I recommend buying them P&D. I recommend buying them P&D tail off for this recipe.


Prepping the shrimp


Toss shrimp in olive oil, garlic and pepper. Marinate for a few hours or overnight.
Cooking the shrimp
The shrimp can be cooked on a hot grill or by using a sauté pan. Cook the shrimp halfway, which should take a few minutes and let cool.
Making the prosciutto wrapped shrimp
Remove cilantro leaves from stems and reserve.
Slice washed jalapeño pepper into thinly round pieces with the seeds.
Cut prosciutto in half lengthwise.
Lay the 8 slices of prosciutto vertically on a clean counter or cutting board. Place ¼ teaspoon of chipotle sauce about 1 inch from the closest end of the prosciutto. Add 1 slice jalapeño, 1 cilantro leaf on top of the sauce followed by one partially cooked shrimp and repeat with chipotle sauce, jalapeño and cilantro leaf on top of the shrimp. Repeat for the remaining 7 slices.


Carefully roll the shrimp side over with the prosciutto slice tucked inside until fully wrapped. These steps can all be completed 1 day in advance.
Preheat oven to 350 degrees F.
Take a sheet pan and coat with butter or pan spray. Place the wrapped shrimp on the sheet pan and bake for 7 minutes.


Plating the shrimp


Remove from the oven and immediately place on a serving plate and top each piece with a little chipotle mayonnaise and a cilantro leaf.





Fall for Corn and Sweet Potato Chowder with Jalapeño

The Blade 

By: Mary Bilyeu

Source: Mary Bilyeu

Spice up you fall soup with this jalapeño soup!

It’s soup season.
We may call it fall, but in reality, it’s the time of year when we bring out sweaters and soup recipes to help keep us warm.
With the last precious harvest of fresh sweet corn in northwest Ohio until next year, you can transition from summer’s heat to autumn’s chill with this hearty chowder. (Of course, frozen corn makes a good substitute as winter comes closer and, unfortunately, lingers.) Add both potatoes and sweet potatoes, plus a hint of heat from jalapeños, while cheese and creamed corn add luxurious richness.
This corn chowder is, quite simply, a bowl full of coziness and comfort.

orn and Sweet Potato Chowder with Jalapeño

1 tablespoon butter
2 tablespoons finely chopped onion
1 tablespoon minced jalapeño
½ cup creamed corn
1 cup broth (chicken or vegetable)
1 small-to-medium potato, peeled, finely diced
½ small sweet potato, peeled, diced
½ cup shredded sharp cheddar cheese
Minced cilantro
Salt and pepper
Cornbread, for serving

Melt the butter in a small saucepan over medium heat. Add the onion, jalapeño, and corn; sauté until the onion and pepper have softened, about 5 minutes.
Add the creamed corn, broth, potato, and sweet potato. Bring to a boil, lower the heat to medium-low, cover, and simmer for 10 minutes until the potato and sweet potato are both fork-tender.
Stir in the cheese until it melts, then add the cilantro.
Season with salt and pepper to taste, then serve immediately with cornbread on the side.
Yield: 1 serving½ cup corn kernels (fresh or frozen)



As pickles conquer the mainstream, are they still a Jewish food?

By Stephen Silver


Are pickles still a Jewish food ?

(David Kindler/Flickr)


PHILADELPHIA (JTA) — When many folks of a certain age and demographic think of pickles, their thoughts likely drift back to memories of the pickle bar at their favorite deli, or of talkative vendors on New York City’s Lower East Side.

That’s largely thanks to the Jewish immigrants living in New York at the end of the 19th century, who made the dill pickle we know and love today — with plenty of garlic, dill and salt brine — so popular.

But today, pickles and pickle flavors can be found in places they didn’t used to be — from beer to ice cream to chic restaurant delicacies. The popular lifestyle and culture site Refinery29 recently described the current age as “peak pickle” and dubbed pickles “2018’s hottest food trend.”

The research firm Technavio sees the global pickle market reaching $12.74 billion in 2020, with more than half of that in the United States. We now have National Pickle Day (Nov. 14) and International Pickle Week (after Memorial Day).

The frenzy has even reached Hollywood: Seth Rogen is reportedly set to star in a movie about a pickle factory worker named Herschel Greenbaum, who falls into a vat of pickles in 1918 and re-emerges intact 100 years later.

One could say on the whole that pickles are having a moment in America.
As picklemania continues to grow, Jews may be asking: Do pickles still have a Jewish identity? Did they ever? Are they solely seen as an American food these days, if anything?

The pickle craze was encapsulated recently at the latest urban pickle festival: the first Pickledelphia, which was held last week at the Schmidt Commons in this city’s trendy Northern Liberties neighborhood. The crowd of more than 1,500 enjoyed wares from some two dozen vendors.

They could sample the traditional pickled cucumbers, but much more, including everything from “drinkable pickle brine” to pickle-flavored beer and liquor. There were accents on traditional Philadelphia foods, such as a pretzel wrapped around a pickle from Philly Pretzel Factory, and pickle-flavored chips from Herr’s. There was live music and a caricaturist who drew people in pickle form. Of course, there was a pickle-eating contest.

Many on hand wore green, even though the Super Bowl champion Eagles weren’t playing that Sunday, and others sported shirts emblazoned with Pickle Rick, a character from the cult animated series “Rick and Morty.” (When I reached out to the organizers for press credentials, the email back came from Pickle Rick.)

If anything, the event was too successful, which led to some social media grumbling about long lines, overcrowding and how some vendors ran out of pickles.
Pickledelphia was the brainchild of Michael Wink, a partner in Digital Force Agency, an events and digital marketing agency in Philadelphia that had staged the Philadelphia Beard Festival. Philly has recently hosted festival-type events based around other foods, such as burgers, cheesesteaks and pizza. So naturally it was time for pickles to have their turn.

“Everybody loves pickles,” Wink said at the event. “My sisters, cousins — everyone goes nuts over pickles. I’d say on Thanksgiving, you could have the best spread out there, and my sisters and cousins were still raiding the fridge for the pickles. So I know there was a love of pickles there, and I started seeing things.”

While there was nothing outwardly Jewish about the festival, the connection between Jews and pickles goes back almost to the beginning. Cucumbers are mentioned in the Torah: Numbers 11:5 says “We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic.” And later, in the book of Isaiah: “The daughter of Zion is left like a shelter in a vineyard, Like a watchman’s hut in a cucumber field, like a besieged city.” Jews from communities of old in Eastern Europe and Iran enjoyed pickled vegetables as staples, and some even believed the food could cure disease.

According to the YIVO Encyclopedia of Jews in Eastern Europe, Jews in Yiddish-speaking lands specialized in the cultivation of cucumbers, and would pickle them over the harsh winters and serve them starting just before Passover.

“Lactofermentation in salt pickling enhances the nutritional value of vegetables by preserving vitamin C, among other benefits,” YIVO explains, “which was important during long winters without fresh green vegetables.”
But experts say that while pickles have always been important to Jews, no one has never quite had a monopoly on them.

“You ask a big question, but I’m curious first as to whether pickles are ‘Jewish’ to begin with,” said Roger Horowitz, a food historian and author of the book “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food.” “They are just cucumbers preserved in a brine solution, a method with wide historical roots and practiced by many cultures.”

There were some kosher pickle companies at Pickledelphia, including the Teaneck, New Jersey-based Pickle Licious, and the Philadelphia company Zayda’s. The co-founder of the latter, Steven Slutsky, is a local character who performs comedy in Philadelphia as The Pickle Man. (He is known for traveling around town on a rickshaw-style tricycle with a toilet for a seat.)

But the event had more of a multicultural flavor, and Wink noted that at least three vendors fused American pickles with Asian cuisine. One of them, a Chinatown-based Japanese restaurant called Hi-Kori, offered different flavors of fried pickles at one of the highest-trafficked booths. (Pickled vegetables aren’t exactly foreign to all Asian cultures — Korean cuisine often includes other pickled items on the menu beyond kimchi, for instance.)

“Pickles are very much a part of Jewish deli culture,” said Rabbi Lance Sussman, who is both senior rabbi at Reform Congregation Keneseth Israel outside Philadelphia and a scholar of American Jewish history. “The cucumber was probably originally from India, but there is a tradition of a pickled dish (turnip?) in the Talmud. Jewish delis continue to serve free pickles with meals and sometimes have pickle bars, too. [But] of course, pickles are not unique to the Jewish community.”

Ironically, Pickledelphia was originally scheduled for the afternoon of Sept. 9, which was the eve of Rosh Hashanah. However, rain intervened and pushed the date back to October.
“We started putting it out and we got a lot of backlash,” Wink said. “They’re like, ‘You’re doing this on the Jewish holiday!’ We know the Jewish people love pickles.
He added: “The rain kind of came through, and we joke around — God likes pickles, we’ll be all right.”


Unraveling Pinterest’s Most Popular Halloween Jalapeño Popper Recipe

BY :Sara Cagle

Brit + Co 


Halloweeño Jalapeño Popper Mummies RECIPE

“I love Halloween foods that, at first glance, are spooky but when looking closer are actually cute and fun,” Williams tells Brit + Co. “When coming up with this recipe, I wanted to make something that brought me back to my childhood but that was still for adults. A reimagined jalapeño popper seemed like the perfect way to go.”
We’re all for nostalgia, but what exactly is it about these snacks that led to hundreds of thousands of pins? “I think it’s because they are so darned cute! I can’t help but smile when I look at a tray full of them,” she says. “Also, once you look at the recipe, you find that there are very few ingredients, and they are relatively simple to make. You can’t really ‘mess up’ wrapping the jalapeños, because there really is no ‘right’ way to do it.”
Check out our step-by-step boo-torial below, sprinkled with a few of our insights, then get to bakin’.

10 jalapeño peppers
8 ounces room-temperature cream cheese
8 ounces jack cheese or your favorite cheese, shredded (We used mozzarella)
1 green onion, finely chopped
1/2 teaspoon salt
1 package refrigerated crescent rolls (We used Pillsbury Sweet Hawaiian Crescent Rolls)
2 eggs, beaten
candy eyeballs

1. Preheat the oven to 400°F

2. In a small bowl, mix the cream cheese, shredded cheese, green onion, and salt until well blended.

3. Slice jalapeños in half lengthwise with seeds removed and stems left on. We accidentally cut the stems off, but they still turned out cute!

4. Roll out the crescent dough, and separate into 4 rectangles (not triangles). Press your fingers into any perforations to seal them.

5. Using a pizza cutter, cut each rectangle into 10 pieces (or as many as you can without making them too thin) lengthwise. It’s tough to get even slices, so don’t worry about making yours perfectly uniform; the mummies are extra endearing when they’re all a little different. We also made closer to 5 slices per rectangle than 10, which was totally fine.

6. Fill each jalapeño half with the cheese mixture. Don’t worry if the halves seem jam-packed; that just means ultimate cheesiness.

7. Wrap one strip of dough around each stuffed jalapeño, leaving a space for the eyes (which you’ll add later). Use two pieces of dough if necessary. Feel free to change up the wrapping style each time for unique mummies.

8. Place jalapeños on a baking sheet and brush with egg mixture, which makes them extra shiny and crisp.
9. Bake for 8 to 10 minutes, or until golden brown. Because our dough strips turned out a little thicker, the mummies took roughly 12 minutes to bake.

10. Remove mummies from oven, and press candy eyes into empty space. Serve immediately.

Final verdict? The measurements for this recipe are just right, and it’s crafty enough to challenge you without giving you a headache. These lovable snacks are spicy and melty on the inside, crispy on the outside, and just the right level of sweet due to the crescent dough. In the words of Williams, “Cute and simple to make? That’s a win/win.”