Ingredients:
For the cream cheese filling:
- 8 oz. (250 g) cream cheese, at room temperature
- 1 cup (4 oz./125 g) shredded cheddar cheese
- Tabasco sauce
- Kosher salt
13 jalapeños, halved lengthwise and seeded, with stems intact- 13 bacon slices, halved lengthwise to yield 26 thin strips
- Candy googly eyes for decorating
Directions:
To make the cream cheese filling, in a food processor, combine the cream cheese, cheddar cheese and a few shakes of Tabasco sauce. Blend until smooth and combined. Season to taste with salt.
Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil. Place a wire rack on the foil and spray the rack with nonstick cooking spray.
Fill each jalapeño half with about 1 tablespoon (10 g) of the cream cheese filling. Carefully wrap each with a bacon strip. Place the jalapeños on the rack-lined baking sheet.
Roast until the bacon is cooked through, 15 to 20 minutes. When the mummies are cool enough to handle, place 2 googly eyes on each one, where the cheese filling is showing, and serve. Makes 26 mummies.
Williams Sonoma Test Kitchen
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