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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 15 minutes until cheese is melted and jalapeños are softened but still firm and not saggy.
- 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
