Spicy Jalapeño Poppers with Bacon, Cheddar, and Panko Breadcrumbs Recipe

Introduction

Jalapeño poppers are a deliciously spicy and cheesy appetizer perfect for parties or casual snacking. These stuffed peppers are topped with crispy bacon and toasted breadcrumbs for an irresistible crunch.

Ingredients

• 12 jalapeños (about 7.5cm / 3″ long, cut in half and deseeded)
• 150g / 5oz streaky bacon
• 250g / 8oz 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
• 2/3 cup panko breadcrumbs
• 1/8 tsp salt
• 1 – 2 tbsp olive oil
• 1 cup (100g) sharp cheddar cheese, shredded (for topping)
• 2 tbsp chives, finely sliced (optional garnish)

Instructions

1. Step 1: Place bacon in a single layer in a large unheated non-stick pan (no oil). Turn stove to medium-high. As the pan heats, bacon fat will melt. Cook each side for about 2 minutes or until golden. Remove bacon to paper towels to drain. Repeat with remaining bacon. Once cool and crisp, finely chop into crumbs.
2. Step 2: Add olive oil to the pan with the bacon fat so that there are 2 tablespoons total. Cool pan slightly and return to medium heat. Add panko breadcrumbs and salt, stirring regularly. Toast until golden, about 3 minutes, then transfer to a bowl.
3. Step 3: In a bowl, combine 3/4 of the bacon crumbs with cream cheese, shredded cheddar, green onion, garlic, 1/4 tsp salt, and black pepper. Stir well to mix.
4. Step 4: Preheat your oven to 200°C/375°F (180°C fan). Line a baking tray with foil and place a rack on top to keep jalapeños level.
5. Step 5: Stuff each jalapeño half with the cheese mixture, filling slightly above the rim but not overflowing. Arrange them on the rack so they remain level. Top with shredded cheddar, pressing down gently to flatten. Spoon toasted panko breadcrumbs over each.
6. Step 6: Bake for 15 minutes or until cheese melts and jalapeños are tender but firm, not soggy.
7. Step 7: Transfer poppers to a serving platter. Sprinkle with reserved bacon crumbs and chives if using. Serve hot without dipping sauce.

Tips & Variations

• For milder poppers, leave some seeds in the jalapeños or use smaller amounts of garlic and onion.
• Try different cheeses like Monterey Jack or Colby for varied flavors.
• Substitute bacon with turkey bacon for a leaner version, though the taste and texture will differ slightly.
• Use fresh breadcrumbs instead of panko for a softer topping if preferred.

Storage

Store leftover jalapeño poppers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 180°C (350°F) for about 10 minutes to keep the topping crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare jalapeño poppers in advance?

Yes, you can assemble them up to a day ahead and refrigerate covered. Bake just before serving for best texture and flavor.

What can I serve with jalapeño poppers?

They are delicious on their own, but if desired, pair with a cool ranch or sour cream dip to balance the heat.

Spicy Jalapeño Poppers with Bacon, Cheddar, and Panko Breadcrumbs Recipe

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★★★★★

4.8 from 103 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 24 pieces (12 jalapeños halved) 1x

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Description

These jalapeño poppers are a deliciously cheesy and crispy appetizer featuring fresh jalapeños stuffed with a creamy mixture of cream cheese, sharp cheddar, savory bacon, and green onions. Crispy bacon bits and toasted panko breadcrumbs on top add a perfect crunch, baked to golden perfection in the oven.

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Ingredients

Scale 1x2x3x

Jalapeño Poppers

• 12 jalapeños (about 7.5cm / 3″ long, halved and deseeded)
• 150g / 5oz streaky bacon
• 250g / 8oz 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
• 2/3 cup panko breadcrumbs
• 1/8 tsp salt
• 1 – 2 tbsp olive oil
• 1 cup (100g) sharp cheddar cheese, shredded (for topping)
• 2 tbsp chives, finely sliced (optional garnish)

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Instructions

1. Cook Bacon: Place the bacon in a single layer in a large cold non-stick pan without oil. Turn heat to medium-high and let the fat render slowly as the pan heats. Cook bacon for about 2 minutes per side until golden and crisp. Remove bacon onto paper towels to drain excess fat but keep the fat in the pan. Once cool, finely chop bacon into crumbs.
2. Toast Breadcrumbs: Add olive oil to the leftover bacon fat in the pan to make about 2 tablespoons of fat/oil total. Cool pan slightly then return to medium heat. Add panko breadcrumbs and salt, stirring regularly until breadcrumbs are evenly golden, about 3 minutes. Transfer toasted breadcrumbs to a bowl and set aside.
3. Prepare Filling: In a bowl, combine 3/4 of the chopped bacon with cream cheese, 1 1/2 cups shredded cheddar, green onions, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Mix thoroughly with a wooden spoon until fully blended.
4. Preheat Oven and Prepare Tray: Preheat the oven to 200°C/375°F (180°C fan). Line a baking tray with foil and place a wire rack on top to keep the jalapeños level during baking.
5. Stuff Jalapeños: Fill each jalapeño half slightly over the rim with the cheese and bacon mixture, avoiding overflow. Place stuffed jalapeños on the prepared rack. Top each with shredded cheddar cheese (reserved 1 cup), pressing down gently to flatten, then spoon toasted panko breadcrumbs on top.
6. Bake: Bake in the preheated oven for 15 minutes until cheese is melted and jalapeños are softened but still firm and not saggy.
7. Serve: Transfer the baked jalapeño poppers to a serving platter, sprinkle with the reserved bacon crumbs and optional chives. Serve hot without a dipping sauce for maximum flavor.

Notes

• Using a non-stick pan without oil allows the bacon to render its own fat for cooking, enhancing flavor.
• Toasting breadcrumbs in the bacon fat and olive oil adds extra savory depth and crunch.
• Jalapeños should be firm but softened after baking; avoid overbaking to prevent sogginess.
• Feel free to substitute cheddar cheese with Monterey Jack or Colby for a milder taste.
• For a spicier kick, leave some seeds in the jalapeño halves or add a pinch of cayenne to the filling.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: jalapeño poppers, stuffed jalapeños, bacon cheese appetizer, cheesy jalapeño bites, party appetizers