Best Mary Poppers Recipes

PEPPER POPPERS

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

MUMMY JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
• Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
• Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
• Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
• Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
• Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
• Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.