Cream Cheese and Bacon Stuffed Jalapeño Poppers
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Cream Cheese and Bacon Stuffed Jalapeño Poppers
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Ingredients
- 10 fresh jalapeños sliced in half lengthwise, seeds removed
- 10 oz cream cheese softened
- 7-8 lices of bacon cooked and chopped
- plain panko crumbs
- Sea Salt and Freshly Cracked Pepper to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat with cooking spray.
- Cook the bacon until crisp then drain on a paper towel; chop bacon into very small pieces. Mix the bacon crumbles into the cream cheese until thoroughly combined.
- Cut jalapenos in half, lengthwise. Side Note: Wear plastic gloves if possible and carefully remove seeds and veins with a spoon.
- Smear each jalapeño half with cream cheese and bacon mixture. Pour the panko crumbs onto a plate. Dip the stuffed jalapeño into the panko crumbs cream cheese side down. Season with sea salt and freshly cracked pepper, to taste.
- Bake on a pan with a rack for 20-25 minutes. If the panko crumbs aren't golden brown, turn the oven to broil and cook them, watching carefully so they don't burn, for a few minutes. Serve immediately. Enjoy.
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