Jalapeno Poppers With Bacon

Jalapeno Poppers With Bacon

Ingredients

5 slices regular-cut bacon

8 ounces cream cheese, softened

1/2 cup shredded medium cheddar cheese

1/4 cup chopped chives

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound jalapeño peppers, about 12 to 14 jalapeños

1/3 cup panko breadcrumbs

2 teaspoons unsalted butter, melted

Instructions

Cook the bacon in a large skillet over medium heat for about 3 minutes per side, or until crisp and golden brown. Transfer the bacon to a paper towel-lined plate and let it cool. If desired, reserve 2 teaspoons of the rendered bacon fat to use in place of the melted butter for the topping. Once cooled, chop the bacon into small pieces and set aside.

Preheat the oven to 400°F and position a rack in the center of the oven.

In a medium bowl, use a fork to mix the softened cream cheese, shredded cheddar cheese, chopped chives, minced garlic, salt, and black pepper until smooth and well combined.

Slice each jalapeño in half lengthwise. Using a small spoon, carefully remove the seeds and membranes. Kitchen gloves are recommended when handling jalapeños.

Fill each jalapeño half with the cream cheese mixture, spreading it evenly so the filling sits level with the edges of the pepper. Avoid overfilling. Arrange the stuffed jalapeños in a single layer on a lined baking sheet.

In another medium bowl, combine the panko breadcrumbs with the melted butter or reserved bacon fat. Stir until the crumbs are evenly coated. Add the chopped bacon and mix well.

Spoon about 1 teaspoon of the bacon-panko topping over each stuffed jalapeño.

Bake for 17 to 20 minutes, or until the jalapeños are tender and the topping is crisp and golden brown.

Remove from the oven and let the poppers rest for about 10 minutes before serving. Garnish with extra chopped chives if desired, and serve warm or at room temperature.