Name: Jalapeno Mummies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 4 large jalapeno peppers; 4 ounces cream cheese, softened; 1 tablespoon mayonnaise; 1 teaspoon prepared mustard; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon dill weed; 8 bacon strips; 16 capers or sliced ripe olives

I like to take appetizers to my daughter's home before we trick-or-treat with the grandkids. They all love jalapeño poppers, so these easy and cheesy bites were perfect for the occasion. —Lori Stefanishion, Drumheller, Alberta

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Jalapeno Mummies

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Yield:8 servings

Prep:15 min

Cook:20 min

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Ingredients

4 large jalapeno peppers
4 ounces cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon prepared mustard
2 tablespoons grated Parmesan cheese
1/2 teaspoon dill weed
8 bacon strips
16 capers or sliced ripe olives

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Directions

Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cream cheese, mayonnaise, mustard, Parmesan and dill until blended. Spoon into pepper halves. Wrap two half-strips of bacon around each pepper half, leaving a small space for the eyes near the stem.

Place on a greased 15x10x1-in. baking pan. Bake at 350° until bacon is crisp, 20-25 minutes.
Place two capers or olives in the space left near the stem for eyes, serve warm.

Nutrition Facts

1 jalapeno mummy: 185 calories, 18g fat (7g saturated fat), 35mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...