Mummy Jalapeno Poppers
10 large lalapeños
1 cup cream cheese, softened
1 cup cheddar cheese, grated
1/2 tsp garlic, minced
salt & pepper
1 spring onion, chopped
2 sheets puff pastry (regular or gluten free)
Preheat your oven to 200°c/400°f in line a baking sheet with baking paper.
Using gloves if you like, slice the jalapeños in half lengthwise and scoop out the seeds.
Mix a medium bowl, mix together the cream cheese, shredded cheese, spring onion/scallion pieces, garlic. Season with pepper and salt.
Fill your jalapeño peppers with your cheese mixture. Set aside
Ensure puff pastry is at room temperature. Cut long strips of varying thickness of 1-2cms (1/3-2/3 inches)
Wrap one or two pieces around each pepper, leaving a small opening for the eyes.
Place all poppers on baking tray, evenly spaced out. Bake for 10-12 minutes until pastry is puffed and lightly golden.
Remove the poppers out of the oven and place two candy eyes in each top opening. Serve warm