Description
Crispy and creamy jalapeño poppers filled with a cheesy bacon and cream cheese mixture, topped with shredded cheddar and toasted panko breadcrumbs. Perfectly baked to a golden finish, these poppers are an irresistible appetizer bursting with spicy, savory flavors.
Ingredients
Scale
Jalapeños
- 12 jalapeños (about 7.5cm / 3″ long, cut in half and deseeded)
Bacon & Filling
- 150g / 5oz streaky bacon
- 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 (2 big stems)
- 2 garlic cloves, finely minced
- 1/4 tsp cooking/kosher salt
- 1/8 tsp black pepper
Breadcrumbs & Topping
- 2/3 cup panko breadcrumbs
- 1/8 tsp salt
- 1 – 2 tbsp olive oil
- 1 cup (100g) sharp cheddar cheese, shredded (or other cheese listed above)
- 2 tbsp chives, finely sliced (optional garnish)
Instructions
- Cook bacon. Place bacon in a single layer in a large unheated non-stick pan without oil. Turn stove to medium-high heat and cook until sizzling, flipping after 2 minutes each side until golden. Remove to paper towels to drain fat, leaving fat in pan. Once cooled and crisp, finely chop into crumbs.
- Toast breadcrumbs. Add olive oil to bacon fat in pan to total 2 tablespoons. Cool pan slightly, then return to medium heat. Add breadcrumbs and salt; toast, stirring regularly, until golden (about 3 minutes). Transfer to a bowl and set aside.
- Prepare filling. Place 3/4 of bacon crumbs into a bowl (reserve rest for topping). Add cream cheese, shredded cheddar, green onion, garlic, salt, and pepper. Stir thoroughly with a wooden spoon until well combined.
- Preheat oven and prep tray. Preheat oven to 200°C / 375°F (180°C fan). Line a baking tray with foil and place a rack on top to keep jalapeños level while baking.
- Stuff jalapeños. Fill each halved jalapeño with the cheese and bacon mixture, slightly mounding but not overflowing. Arrange on the rack with filling level. Top each with shredded cheddar, pressing gently to flatten, then spoon panko breadcrumbs over the top.
- Bake. Bake in preheated oven for 15 minutes or until cheese is melted and jalapeños are softened but holding their shape without sagging.
- Serve. Transfer poppers to a serving platter, sprinkle reserved bacon crumbs and chives on top. Serve hot with no dipping sauce needed.
Notes
- Use streaky bacon for best flavor and crispiness.
- Leaving fat in the pan helps toast the panko breadcrumbs to golden perfection.
- You can substitute cheddar cheese with Monterey Jack, tasty, or colby for different flavor profiles.
- Ensure jalapeños are deseeded properly to control spiciness.
- Chives garnish is optional but adds a fresh touch.
