Jalapeno Poppers 

RECIPE ⬇️⬇️⬇️ or PRINT: www.recipetine...
What's different about these? There's bacon in the creamy cheesy filling (I don't understand why every recipe doesn't have it!). Pre-toast the panko (else it doesn't go golden in the short 15 minute baking time). Cheese glue (for the panko).
I can eat SO MANY Of these!! - Nagi x
PS Excellent to assemble ahead and bake on demand.
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Jalapeno poppers
12 jalapeños, about 7.5cm / 3″ long, cut in half and deseeded
FILLING:
150g / 5oz streaky bacon
250g/ 8 oz cream cheese, softened
1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby)
1/2 cup green onion, finely sliced (2 big stems)
2 garlic cloves, finely minced
1/4 tsp cooking/kosher salt
1/8 tsp black pepper
GOLDEN CRUNCHY TOPPING:
2/3 cup panko breadcrumbs
1/8 tsp salt
1 - 2 tbsp olive oil
TOPPING
1 cup (100 g) sharp cheddar cheese, shredded
2 tbsp chives, finely sliced (optional garnish)
1. Cook bacon until golden in non-stick pan then toast panko until golden in the bacon fat (~ 3 min), top up fat with oil if needed so you have 2 tbsp in total. Once bacon is cool & crisp, finely chop into a crumble.
2. Set aside 1/4 of the bacon for topping. Mix rest of bacon with filling ingredients.
3. Cut jalapeno in half, scrape out seeds and white membrane (the spicy part), keep some seeds in if you want spiciness*. Stuff, line up on rack set on foiled lined tray (to keep stable). Top with cheese, press down to make surface flat, spoon on panko (cheese acts as glue). Bake 15 min at 200°C/375°F (180°C fan) or until cheese is melted and jalapeno is soft but not saggy. Sprinkle with bacon and chives, serve hot!
Barely spice if you scrape out seeds, cooking jalapeños reduces spiciness. Leave some seeds in if you want spicy.
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