Jalapeño Mummy Poppers
WHAT YOU NEED
- 10 jalapeño peppers, stemmed, seeded and halved
- 8 ounces Cacique® Oaxaca cheese, shredded
- 9 ounce Cacique® Beef or Pork Chorizo
- 1 green onion, finely chopped
- 1 - 8 ounce package refrigerated crescent rolls
- Salt and pepper to taste
- 20 Candy eyeballs
HOW TO MAKE IT
- Preheat oven to 400˚F. In a skillet over medium-high heat, brown chorizo for about 10 minutes. Drain and place in a large bowl. Add cheese, green onions and season with salt and pepper to taste. Mix until well blended.
- Roll out the crescent rolls dough and press your fingers into the perforations to seal them. Using a pizza cutter cut thin pieces of dough lengthwise. Cut the jalapeños in half and fill each half with the cheese mixture. Wrap each jalapeño with the dough to create your mummy. Remember to leave a space for the eyes. Bake the jalapeños for 12-15 minutes or until golden brown. As soon as you remove mummies from the oven, add two candy eyes in each top opening. Serve immediately.
