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Cream Cheese and Bacon Stuffed Jalapeño Poppers
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Cream Cheese and Bacon Stuffed Jalapeño Poppers

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 10 jalapeño peppers sliced in half lengthwise, seeds removed, fresh
  • 10 oz cream cheese softened
  • 7-8 lices Bacon cooked and chopped
  • panko crumbs plain
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat with cooking spray.
  2. 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.
  3. Cut jalapenos in half, lengthwise. Side Note: Wear plastic gloves if possible and carefully remove seeds and veins with a spoon.
  4. 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.
  5. 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.