Jalapeño poppers
User Reviews
5
Jalapeño poppers
Description
The recipe starts with rendering streaky bacon in a pan without oil to crisp, then finely chopping it. Panko breadcrumbs are toasted in reserved bacon fat with added olive oil for a golden, crunchy topping. The filling combines most of the bacon with cream cheese, shredded cheddar, green onion, garlic, salt, and pepper. Jalapeño halves are stuffed above the rim with this filling and then topped with shredded cheddar and the remaining bacon and breadcrumb mixture.
Cooking melts the cheeses and softens the jalapeños, which lose much of their initial spice while maintaining a slight heat. The crispy toasted breadcrumbs contrast with the creamy filling and smoky bacon, producing layered textures and flavors.
These poppers are suitable for making ahead and baking later. Storing leftovers in the fridge or freezer is possible, making them convenient to prepare in advance. They are a popular finger food offering a balance of spicy, savory, and crunchy elements.
Ingredients
- 12 jalapeños , about 7.5cm / 3" long, cut in half and deseeded
Filling:
- 150g / 5oz streaky bacon (Note 2)
- 250g/ 8 oz cream cheese (I use Philadelphia)
- 1 1/2 cups (150g) cheddar cheese shredded (or regular cheddar, tasty, Monterey Jack, colby, sharp
- 1/2 cup green onion , finely sliced (2 big stems)
- 2 garlic finely minced, cloves
- 1/4 tsp kosher salt cooking salt
- 1/8 tsp black pepper
Crunchy topping:
- 2/3 cup panko breadcrumbs (Note 3)
- 1/8 tsp salt
- 1 - 2 tbsp olive oil
Topping
- 1 cup (100 g) cheddar cheese shredded (or other cheese listed above, sharp
- 2 tbsp chives , finely sliced (optional garnish)
Instructions
- Crumbled bacon - Place bacon in a single layer in a large unheated non-stick pan (no oil, Note 2). Turn the stove onto medium high. As the pan heats up, the fat will start to melt. Once sizzling, cook each side for 2 minutes or until golden. Remove onto paper towels to drain the fat (leave fat in the pan). Repeat with remaining bacon. Once cool and crisp, finely chop into crumbs.
- Toast breadcrumbs - Top up the bacon fat with the oil so you have 2 tablespoons in total. Cool the pan slightly then return to medium heat. Add the breadcrumbs and salt. Toast, stirring regularly, until evenly golden - about 3 minutes. Transfer into a bowl and set aside.
- Filling - Put 3/4 of the bacon in a bowl (reserve the rest for topping). Add remaining ingredients then stir with a wooden spoon until combined.
- Preheat oven to 200°C/375°F (180°C fan). Line a tray with foil then place a rack on it (to keep jalapeños level).
- Stuff jalapeños with the filling, slightly above the rim (it sinks a bit) but not too high else there will be overflow. Place on the rack so the surface is level. Top with the shredded cheese, press down to flatten. Spoon over panko.
- Bake 15 minutes or until the cheese is melted and jalapeño is softened but still holding its shape (not saggy).
- Transfer to serving platter, sprinkle with reserved bacon and chives. Serve hot! No dipping sauce needed.
Notes
- Removing jalapeño seeds lowers spiciness; keeping some seeds increases heat if desired.
- Crisp bacon cooks in its own fat; add oil if bacon is lean to avoid sticking.
- Panko breadcrumbs give a distinctive crunch; if unavailable, regular breadcrumbs can be used but the texture will be less crispy.
- Prepare poppers ahead and refrigerate up to 24 hours before baking.
- Leftovers store in the fridge for up to 4 days or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Jalapeño poppers
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77cal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 248mg | 10% |
| Potassium | 52mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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