Jalapeño poppers
Delicious Jalapeño poppers filled with creamy cheese and crispy bacon, perfect for a party or snack.
Equipment
- non-stick pan
- Baking tray
- rack
- Bowl
- Wooden spoon
Ingredients
Jalapeños
- 12 pieces jalapeños about 3" long, cut in half and deseeded
Filling
- 150 g streaky bacon Note 2
- 250 g cream cheese I use Philadelphia
- 1.5 cups sharp cheddar cheese shredded
- 0.5 cup green onion finely sliced
- 2 cloves garlic finely minced
- 0.25 teaspoon cooking salt kosher
- 0.125 teaspoon black pepper
Crunchy topping
- ⅔ cup panko breadcrumbs Note 3
- 0.125 teaspoon salt
- 1-2 tablespoon olive oil
Topping
- 1 cup sharp cheddar cheese shredded
- 2 tablespoon chives finely sliced, optional garnish
Instructions
Preparation
- Place bacon in a single layer in a large unheated non-stick pan. Turn the stove onto medium high. Cook each side for 2 minutes or until golden. Remove onto paper towels to drain the fat. Once cool, finely chop into crumbs.
- Top up the bacon fat with olive oil for a total of 2 tablespoons. Return to medium heat and add the breadcrumbs and salt. Toast until evenly golden, about 3 minutes.
- Add ¾ of the bacon to a bowl and reserve the rest for topping. Stir in the remaining filling ingredients until combined.
- Preheat oven to 200°C/375°F. Line a tray with foil and place a rack on it.
- Stuff jalapeños with the filling, top with the remaining bacon and shredded cheese, then spoon over panko.
Notes
Jalapeños are spicy when raw, not spicy when cooked. Leave some seeds for spiciness if desired. Bacon will cook in its own fat.
Nutrition
Serving: 1pieceCalories: 77kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 15mgSodium: 248mgPotassium: 52mgFiber: 0.3gSugar: 1gVitamin A: 301IUVitamin C: 1mg
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