Description
These Jalapeño Poppers are a delicious, spicy appetizer featuring fresh jalapeños stuffed with a creamy bacon and cheddar cheese filling, topped with crunchy panko breadcrumbs, then baked to perfection. Crispy bacon and a blend of sharp cheeses create a rich, savory flavor, balanced by the slight heat of jalapeños. Perfect for parties or a flavorful snack.
Ingredients
Scale
Jalapeños
- 12 jalapeños (about 7.5cm / 3″ long, cut in half and deseeded)
Bacon and Breadcrumbs
- 150g / 5oz streaky bacon
- 2/3 cup panko breadcrumbs
- 1/8 tsp salt (for breadcrumbs)
- 1–2 tbsp olive oil
Cheese and Filling
- 250g / 8 oz cream cheese (Philadelphia recommended)
- 1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby)
- 1/2 cup green onion, finely sliced (about 2 big stems)
- 2 garlic cloves, finely minced
- 1/4 tsp cooking/kosher salt
- 1/8 tsp black pepper
- 1 cup (100g) sharp cheddar cheese, shredded (for topping)
Garnish (optional)
- 2 tbsp chives, finely sliced
Instructions
- Cook Bacon: Place bacon in a single layer in a large, unheated non-stick pan without adding oil. Turn stove on to medium-high heat. As the pan heats, the bacon fat will melt and start to sizzle. Cook each side for 2 minutes or until golden and crisp. Remove bacon to paper towels to drain excess fat, leaving the bacon fat in the pan. Once cooled, finely chop the bacon into crumbs.
- Toast Breadcrumbs: Add olive oil to the bacon fat in the pan so there is a total of 2 tablespoons fat and oil combined. Let the pan cool slightly, then return to medium heat. Add the panko breadcrumbs and 1/8 teaspoon salt. Toast the breadcrumbs, stirring regularly for about 3 minutes until they turn an even golden brown. Transfer toasted breadcrumbs to a bowl and set aside.
- Prepare Filling: In a bowl, combine three-quarters of the chopped bacon with cream cheese, 1 1/2 cups shredded cheddar, green onions, minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir the mixture thoroughly using a wooden spoon until evenly blended.
- Preheat Oven and Prepare Tray: Preheat your oven to 200°C (375°F) or 180°C (fan-assisted). Line a baking tray with foil and place a wire rack on top to keep jalapeños upright and level during baking.
- Stuff Jalapeños: Fill each jalapeño half with the cream cheese and bacon filling, mounding slightly above the rim to compensate for some sinking during baking but avoiding overflow. Place the stuffed jalapeños on the wire rack, ensuring their surfaces are level. Top each filled jalapeño with a layer of shredded cheddar cheese, gently pressing down to flatten. Then spoon toasted panko breadcrumbs over the cheese topping.
- Bake: Bake the stuffed jalapeños in the preheated oven for 15 minutes or until the cheese has melted and the jalapeños are softened but still hold their shape without sagging.
- Garnish and Serve: Remove from oven and transfer to a serving platter. Sprinkle the reserved chopped bacon and finely sliced chives over the top as a garnish. Serve the jalapeño poppers hot. No dipping sauce is necessary because of their rich, flavorful filling.
Notes
- Use streaky bacon for best flavor and crispiness.
- Leaving the bacon fat in the pan helps add flavor when toasting the breadcrumbs.
- Panko breadcrumbs provide a crispy topping – regular breadcrumbs can be used but may be less crunchy.
- Adjust the amount of cheddar cheese to taste or substitute with other cheeses like Monterey Jack or colby for variation.
- Remove jalapeño seeds and membranes carefully if you want to reduce the heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: jalapeño poppers, appetizer, spicy snack, bacon, cheese, party food, baked jalapeños
