Jalapeño Poppers

Prep Work

1. Set the cream cheese aside to allow it to come down to room temperature. Fry the bacon over low heat until crispy on each side. Set it aside on a paper towel lined plate and dice finely once cooled.

Cut the Jalapeños

1. Important: Put gloves on while you prepare the jalapeños and avoid touching your face. The “capsaicin”, (chemical around the seeds and the ribs), is what gives them heat and this can definitely burn your hands/skin during preparation as they require extensive handling. Gloves make it a snap.
2. Carefully slice each jalapeño down the middle lengthwise. Try to slice the stem in half as well and keep it intact for that classic jalapeno shape.
3. Use a paring knife or a small spoon to carefully remove the membrane and the seeds and discard them. The more that’s left behind the more heat these will have. I remove them almost completely so that the inside is hollow. (See process shots in blog post above.)

Fill and Bake

1. Preheat oven to 400° F.
2. Combine the softened cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon.
3. Use a small spoon or butter spreader to fill each jalapeño and smooth it out at the top.
4. Combine the panko, melted butter, and garlic powder in a medium bowl. Dip the jalapenos into the breadcrumbs, filling-side-down, for a nice even coating on the top. Transfer to a light colored 11 x 16-inch baking sheet. (Dark baking sheets attract more heat and can cause them to cook too quickly.)
5. Bake for 18-20 minutes, until golden on the top. If desired, broil at 400 for 1 minute to brown the tops just a little more. (Watch them closely during this time and ensure the stems don’t get too black.)
6. Remove and let cool slightly prior to serving.