Jalapeno Poppers with Bacon
The perfect spicy treat with a bacon and panko crumble on top for a nice crunch!
I don’t remember when but during the first few years of my marriage, my husband and I stumbled upon the TGIFriday’s jalapeno poppers in the freezer aisle. They became our go-to weekend snack but they are so hard to find now. You can find the cream cheese version but not the cheddar. Over the years, I’ve attempted to make jalapeno poppers that are not breaded and honestly, I like them more anyways. A lot of the recipes are bacon wrapped which I am okay with but I tend to like bacon a little crispier and that’s hard to do if your bacon can’t be broiled and it’s trapped underneath the stuffed pepper. So this is the perfect way to get bacon BUT it’s all crispy. Plus there is a little breadcrumb crumble to add a bit more crunch too. I could eat a whole sheet pan of these - they are so dang good.
What You Need:
5 slices bacon
8 oz. cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup chopped chives
1 clove minced garlic
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. fresh jalapeno peppers (12 to 14 peppers)
1/3 cup Panko breadcrumbs
2 tsp. unsalted butter, melted
Directions:
In a large skillet over medium heat, cook bacon until crispy and brown. Remove to a paper towel lined plate.
In a medium bowl, mix together cream cheese, cheddar cheese, chives, garlic, salt, and pepper.
Prep jalapenos by slicing in half lengthwise and using a spoon to scrape out the membrane and seeds.
Use a spoon to scoop the cream cheese mixture into the peppers but don’t overfill.
Arrange on a foil-lined baking sheet in a single layer.
Chop bacon and combine in a bowl with panko and melted butter. Spoon 1 tsp. of mixture over each pepper.
Bake in a preheated 400 degree oven for 17 to 20 minutes until tender and panko topping is browned and crispy.
Let rest for 10 minutes before serving.
Recipe from Natasha’s Kitche