Jalapeno Poppers
These are the best Jalapeno Poppers and are perfect for a tailgate party or appetizer table. The peppers are sliced and loaded with cream cheese filling, topped with crunchy panko and crispy bacon crumb topping. We bake them in the oven or air fryer. This crowd-pleasing recipe wil be your go-to game
Foto: Natasha's KitchenBahan-bahan
- 5 slices bacon (regular-cut)
- 8 oz cream cheese (softened)
- 1/2 cup medium cheddar cheese (shredded)
- 1/4 cup chives (chopped)
- 1 g arlic clove (minced)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 lb jalapeño peppers (about 12-14 jalapenos)
- 1/3 cup panko breadcrumbs
- 2 tsp unsalted butter (melted)
Langkah-langkah
Cook the bacon slices in a large skillet over medium heat for 3 minutes on each side. When crispy and browned, transfer the slices to a paper towel-lined plate and cool. (Reserve 2 tsp of rendered bacon fat, if desired, to replace the butter in the final step) Chop the bacon and set it aside. Preheat the oven with a rack in the center to 400°F.
Make the filling - Use a medium bowl and a fork to mash the cream cheese, cheddar cheese, chives, garlic, salt and pepper until combined.
Slice the jalapeños lengthwise in half and use a spoon to scrape out the seeds and membrane. *I recommend using kitchen gloves.
Stuff the jalapeños with the cream cheese mixtures until the filling is level with the sides of the pepper, and be careful not to overfill. Arrange the peppers on a lined baking sheet in a single layer.
Make the topping - Combine the panko with the melted butter (or the rendered fat) in another medium bowl. When the crumbs are all moistened, stir in the chopped bacon bits, and then spoon 1 tsp of the mixture over each stuffed pepper.
Bake the stuffed jalapeños for 17-20 minutes in a 400°F oven until they are tender and the panko topping is crispy and browned. Remove the peppers from the oven and allow to rest for 10 minutes before serving. Garnish with chives and serve warm or room temperature.
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