Jalapeno Poppers
User Reviews
5
Jalapeno Poppers
Description
This recipe begins by halving and seeding medium jalapeno peppers to reduce heat while maintaining a spicy edge. The cream cheese mixture combines Monterey Jack cheese, part of the cooked bacon, fresh herbs, garlic, and seasoning to create a flavorful and creamy stuffing. The mixture is spooned generously into pepper halves.
The panko breadcrumbs are tossed with chili powder, salt, and olive oil, then sprinkled over the filled peppers to add a crunchy topping when baked. Cooking at 400°F softens the jalapenos and melts the cheese, while the panko forms a lightly toasted crust. Garnishing with remaining bacon slices and some green onions adds texture and color.
Advantageously, the poppers can be prepared a day ahead, storing the stuffed jalapenos in the fridge and adding the topping before baking. Slightly longer baking is recommended if topping is added cold. Warming cream cheese gently in the microwave makes mixing easier, and using thin green onions provides mild onion flavor without overpowering.
Ingredients
- 12 medium (1 lb.) jalapeno pepper halved
- 7 oz. cream cheese softened
- 1 cup (4 oz.) shredded Monterey jack cheese
- 6 lices Bacon cooked and finely chopped, divided
- 3 1/2 Tbsp thinly sliced green onion divided
- 2 1/2 Tbsp finely chopped cilantro
- 1 tsp minced garlic (1 clove)
- salt and freshly ground black pepper
- 1/2 cup panko bread crumbs
- 1/4 tsp (heaping) chili powder
- 2 tsp olive oil
Instructions
- Preheat oven to 400 degrees.
- Wearing food grade gloves remove seeds and ribs from jalapeños. You can do this by hand (fastest method) - just using your thumb to scrape it out. Or you can do this with a pairing knife (just be careful not to cut through peppers bottom side).
- Transfer peppers cut side up to an 18 by 13-inch baking sheet.
- In a medium mixing bowl add cream cheese, Monterey Jack cheese, 2/3 of the bacon (4 slices), 2 1/2 Tbsp green onions, cilantro, garlic, and season with salt and pepper to taste. Stir with a spoon until well combined.
- Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping.
- In a small mixing bowl using a fork stir together panko, chili powder, salt to taste and olive oil until mixture is evenly coated.
- Sprinkle panko evenly over each pepper.
- Bake in preheated oven until peppers are tender and cheese is melted, about 14 - 18 minutes.
- Garnish with remaining 2 slices of finely chopped bacon, and 1 Tbsp green onions. Serve warm.
Notes
- Soften cream cheese briefly in the microwave for easier mixing (about 10-15 seconds per side).
- Use thin green onions for garnish, not chives, to maintain a mild onion note.
- Prepare poppers up to a day in advance by stuffing then refrigerating; add panko topping before baking.
- If topping is added from cold, increase bake time by 3 to 5 minutes to ensure crispiness.
User Reviews
Overall Rating
5
You'll Also Love
