Name: Jalapeño poppers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24
Ingredients: 12 jalapeños , about 7.5cm / 3″ long, cut in half and deseeded; Filling:; 150g / 5oz streaky bacon (Note 2); 250g/ 8 oz cream cheese (I use Philadelphia); 1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby); 1/2 cup green onion , finely sliced (2 big stems); 2 garlic cloves , finely minced; 1/4 tsp cooking/kosher salt; 1/8 tsp black pepper; Crunchy topping:; 2/3 cup panko breadcrumbs (Note 3); 1/8 tsp salt; 1 – 2 tbsp olive oil; Topping:; 1 cup (100 g) sharp cheddar cheese, shredded (or other cheese listed above); 2 tbsp chives , finely sliced (optional garnish)

1. Jalapeños – Spicy when raw, not very spicy at all when cooked! If you want spiciness, leave some of the seeds in.

2. Bacon – It will cook in its own fat which melts as the pan heats up. But if your bacon is not fatty, you’ll need to add a bit of oil.

3. Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives because the pieces are bigger than regular breadcrumbs. Find it in the Asian aisle at large regular grocery stores, or Asian stores. Substitute with regular breadcrumbs, but they’re not as crunchy.

Leftovers will keep for 4 days in the fridge, or freezer 3 months.Assemble ahead then bake on demand – they will keep for 24 hours in the fridge (toasting the panko really helps here).

Nutrition per jalapeño popper. Pleasantly surprised! (For once)

Jalapeño poppers

Ingredients

Filling

Crunchy Topping

Topping

Steps

Notes

Nutrition Facts