Description
These Jalapeño Poppers are a deliciously spicy appetizer featuring jalapeños stuffed with a creamy, cheesy mixture enhanced by crispy bacon and topped with crunchy toasted panko breadcrumbs. Baked until golden and melty, they make a perfect party snack or game day treat.
Ingredients
Jalapeños
- 12 jalapeños (about 7.5cm / 3″ long, cut in half and deseeded)
Bacon and Breadcrumbs
- 150g / 5oz streaky bacon
- 2/3 cup panko breadcrumbs
- 1/8 tsp salt
- 1 – 2 tbsp olive oil
Filling
- 250g / 8 oz cream cheese (Philadelphia recommended)
- 1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby)
- 1/2 cup green onion, finely sliced (about 2 big stems)
- 2 garlic cloves, finely minced
- 1/4 tsp cooking/kosher salt
- 1/8 tsp black pepper
Topping and Garnish
- 1 cup (100g) sharp cheddar cheese, shredded (or other cheese options as above)
- 2 tbsp chives, finely sliced (optional garnish)
- Reserved cooked bacon crumbles (from original amount)
Instructions
- Cook Bacon: Place the bacon in a single layer in a large unheated non-stick pan with no oil. Turn the stove to medium-high heat. As the pan heats, the bacon fat will render and start to sizzle. Cook each side for about 2 minutes or until golden and crisp. Remove the bacon onto paper towels to drain excess fat, leaving the bacon fat in the pan. Once cooled, crumble the bacon into small pieces.
- Toast Breadcrumbs: Add olive oil to the bacon fat in the pan to total about 2 tablespoons. Cool the pan slightly, then return to medium heat. Stir in the panko breadcrumbs and 1/8 teaspoon salt. Toast the breadcrumbs while stirring regularly until they turn evenly golden, about 3 minutes. Transfer toasted breadcrumbs to a bowl and set aside.
- Prepare Filling: In a mixing bowl, combine 3/4 of the bacon crumbles with cream cheese, 1 1/2 cups shredded cheddar, green onions, minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir with a wooden spoon until all ingredients are thoroughly combined.
- Preheat Oven and Prepare Tray: Preheat the oven to 200°C (375°F), or 180°C fan-forced. Line a baking tray with foil and place a rack on top to keep the jalapeños level during baking.
- Stuff Jalapeños: Fill each jalapeño half with the cheese and bacon mixture, mounding slightly above the rim as the filling tends to sink somewhat, but be careful not to overfill to avoid overflow. Place the stuffed jalapeños on the rack to maintain an even surface. Top each jalapeño with a layer of shredded cheddar cheese and press down lightly to flatten. Then spoon a layer of the toasted panko breadcrumbs over the cheese.
- Bake: Bake the stuffed jalapeños in the preheated oven for 15 minutes or until the cheese has melted, the jalapeño peppers have softened, but they still hold their shape without sagging.
- Garnish and Serve: Transfer the jalapeño poppers to a serving platter. Sprinkle over the reserved bacon crumbles and optional finely sliced chives. Serve hot, no dipping sauce required.
Notes
- Use streaky bacon for better fat rendering and crispiness.
- Be careful when handling jalapeños; consider wearing gloves to avoid irritation.
- To adjust spice level, choose smaller or larger jalapeños or leave some seeds in for more heat.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- You can substitute the cheddar with other medium-hard cheeses like Monterey Jack or Colby for variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
