Bacon Cheddar Jalapeño Poppers (Print-Friendly Version)

Jalapeños filled with bacon, cheddar, cream cheese, topped with crunchy breadcrumbs. Satisfying, easy bite-size snack.

# What You’ll Need to Make This:

01 - 12 jalapeños, approximately 7.5 cm in length, halved and deseeded

→ Filling

02 - 150 g streaky bacon
03 - 250 g cream cheese
04 - 150 g sharp cheddar cheese, shredded
05 - 50 g green onion, finely sliced
06 - 2 garlic cloves, finely minced
07 - 0.25 tsp cooking or kosher salt
08 - 0.13 tsp ground black pepper

→ Crunchy Topping

09 - 45 g panko breadcrumbs
10 - 0.13 tsp salt
11 - 15-30 ml olive oil

→ Topping

12 - 100 g sharp cheddar cheese, shredded
13 - 2 tbsp chives, finely sliced (optional garnish)

# How to Prepare:

01 - Arrange bacon in a single layer in a large cold non-stick pan. Set heat to medium-high and cook, turning once, for about 2 minutes per side until evenly golden and crisp. Transfer to paper towels to drain. Once cool, finely chop.
02 - Measure reserved bacon fat in the pan and add olive oil to total 2 tablespoons. Return pan to medium heat. Add panko and salt, then toast, stirring constantly, for about 3 minutes, until uniformly golden. Transfer to a bowl and allow to cool.
03 - Combine 3/4 of the crumbled bacon, cream cheese, 150 g shredded cheddar cheese, green onions, minced garlic, 0.25 tsp salt, and black pepper in a bowl. Mix until homogeneous using a wooden spoon.
04 - Preheat oven to 200°C (180°C fan). Line a baking tray with foil and place a rack on top to keep jalapeños level during baking.
05 - Spoon filling into each jalapeño half, mounding slightly above the rim but without excessive overflow. Arrange filled jalapeños on the prepared rack.
06 - Generously top each filled jalapeño with shredded cheddar and gently press to flatten. Spoon toasted panko evenly over cheese.
07 - Bake in preheated oven for approximately 15 minutes, until cheese is melted and jalapeños are tender yet still maintain their form.
08 - Transfer to serving platter. Sprinkle with reserved bacon crumbs and chives if desired. Serve hot.

# Extra Tips:

01 - To enhance crispness, pre-toast the panko before assembling. For a spicier result, retain some jalapeño seeds.
02 - Leftovers can be refrigerated for up to 4 days or frozen up to 3 months. Assembled but unbaked poppers will hold for 24 hours in the refrigerator.

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