Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone baking mat or parchment paper.
- Wearing gloves, cut each jalapeño in half lengthwise, then scrape out the seeds and white ribs with a small spoon. Arrange the halves cut side up on the baking sheet.
- Mix the softened cream cheese and shredded cheese together in a bowl until combined, then spoon the mixture into the jalapeño halves.
- Cut each tortilla into 8-10 thin strips (about ½ inch wide). Wrap two strips around each jalapeño half, crisscrossing them like mummy bandages and tucking the ends underneath or pressing them into the cheese. Leave a small gap near one end for the eyes.
- Bake for 8-10 minutes, until the tortilla strips are lightly golden and the cheese starts to brown.
- While the cheese is still warm, press two candy eyes (if using) into the gap on each popper. Serve warm.
Nutrition
Notes
Nutrition is per popper and doesn't include the candy eyes. Four poppers have about 8g net carbs.
The candy eyes aren't sugar free: one teaspoon (about four eyes) has around 4g net carbs. For sugar-free eyes, use small dots of cream cheese topped with pieces of black olive.
Air fryer: cook in a single layer at 375°F for 5-7 minutes, until golden.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
