8-10 jalapeños (usually 8 medium/large sized jalapeños work perfectly, but if your jalapeños are smaller, you’ll need about 10)
1 block (8 oz.) softened cream cheese
3/4 cup sharp cheddar shredded cheese
1/4 tsp each of paprika, cumin, chili powder, garlic powder, salt and pepper
3-4 slices candied maple bacon broken up into small bite sized pieces (see Candied Maple Bacon recipe)
3 Tbsp. panko breadcrumbs
Preheat oven to 375 degrees Fahrenheit.
Wash, dry and cut stem end off jalapeños. Cut each in half and using a spoon, scoop out the insides including veins and seeds.
Combine your softened cream cheese, 1/2 cup of the shredded cheese and all the spices until well combined.
Using a spoon, scoop your cream cheese filling into each jalapeño half until smooth.
Pour the panko breadcrumbs on a plate and then dip your cream cheese filled jalapeño upside down to coat in panko breadcrumbs.
Top each jalapeño with 3-4 pieces of the candied bacon, and then evenly spread the remaining cheese as your final ingredient.
Bake at 375 degrees for 20-30 mins. (Less time = spicier!) Serve immediately and enjoy!
The poppers will be pretty spicy at 20 minutes so leave them in longer if you don’t prefer them too hot!
I have found the easiest way to scoop out the seeds and veins is to use a spoon! See my picture above for reference. You can also use gloves if your hands are sensitive. Sometimes it can get tingly!
This is such a great combination of sweet and spicy. Plus the crunchiness of the panko breadcrumbs, and of course the cheesy goodness! Friends have given great remarks about this version of jalapeno poppers but I would like to try some of the stuffed deep fried kind at some point too!
Comments