Jalapeño poppers

Name: Jalapeño poppers
Ingredients: 12 jalapeños (, about 7.5cm / 3" long, cut in half and deseeded); 150g / 5oz streaky bacon (Note 2); 250g/ 8 oz cream cheese (I use Philadelphia); 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; 2/3 cup panko breadcrumbs (Note 3); 1/8 tsp salt; 1 - 2 tbsp olive oil; 1 cup (100 g) sharp cheddar cheese, (shredded (or other cheese listed above); 2 tbsp chives (, finely sliced (optional garnish)

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Total Time

55 minutes

Prep Time

30 minutes

Cook Time

25 minutes

Rating

(9)

Ingredients

24 servings

12 jalapeños (, about 7.5cm / 3" long, cut in half and deseeded)
150g / 5oz streaky bacon (Note 2)
250g/ 8 oz cream cheese (I use Philadelphia)
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
2/3 cup panko breadcrumbs (Note 3)
1/8 tsp salt
1 - 2 tbsp olive oil
1 cup (100 g) sharp cheddar cheese, (shredded (or other cheese listed above)
2 tbsp chives (, finely sliced (optional garnish)

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Preparation

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.