Appetizers
Halloween Charcuterie Board
- Prep Time 10 MINS
- Cook Time 10 MINS
- Total Time 20 MINS
Serves: 8
CLICK TO DOWNLOAD THE RECIPE
Ingredients For All
- MUMMY BACON JALAPEÑO POPPER INGREDIENTS:
- 15 oz Ricos Queso Blanco Cheese Sauce
- ¼ lb (6) jalapeño peppers (halved & seeded)
- Bacon, cooked, chopped
- Premade crescent dough
- Edible candy eyes
- MONSTER POPCORN BALL INGREDIENTS:
- 4.4 oz bag Ricos White Cheddar Popcorn
- 8 cups miniature marshmallows
- ½ cup butter
- Food coloring gel, your preference
- Halloween sprinkles of your choice
- PICKLE BAT INGREDIENTS:
- 1 Ricos Chamoy Pickle in a Pouch
Instructions For All
- MUMMY BACON JALAPEÑO POPPER INSTRUCTIONS:
- Preheat oven to 400 °F
- In a bowl, add cheese and bacon, mix until combined
- Slice the jalapeños in half lengthwise, seed and core
- Spoon cheese mixture into jalapeños
- Pinch two crescents together to form a rectangle
- Slice each rectangle into 10 thin strips
- Wrap 2–3 strips around stuffed jalapeños, making sure to leave some space for the eyes
- Bake 12–14 minutes
- Remove from the oven and let cool 10 minutes
- Place the candy eyes into the jalapeños
- Enjoy!
- MONSTER POPCORN BALL INGREDIENTS:
- Spray an extra-large mixing bowl with nonstick cooking spray and add popcorn
- In a large saucepan over medium-low heat, melt marshmallows and butter, stirring constantly until melted. Remove from heat
- Add in 2–3 drops of food coloring and stir thoroughly. Add more coloring if needed
- Pour over popcorn and stir with a rubber spatula until popcorn is completely coated
- Add sprinkles, stir to distribute evenly. Spray hands with cooking spray and shape into balls
- Once formed, roll in more sprinkles and decorate with spooky eyes or whatever you like. Place on parchment-lined baking sheets until cool
- Enjoy!
- PICKLE BAT INSTRUCTIONS:
- Slice diagonally about ¼” thick
- Use your favorite Halloween mini-cookie cutter to stamp out shapes
- Enjoy!