Ingredients
Scale
- 12 large fresh jalapeños
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 oz cooked bacon, crumbled
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup panko bread crumbs
- 2 eggs, beaten
- 1 tablespoon olive oil (for frying or baking)
Instructions
- Cut the jalapeños in half lengthwise and carefully remove the seeds and membranes for less heat, or leave some seeds for extra spice.
- In a mixing bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, smoked paprika, salt, and pepper. Mix until well blended into a creamy, flavorful filling.
- Spoon the cheese mixture into each jalapeño half, filling generously.
- Set up a breading station with beaten eggs in one bowl and panko breadcrumbs in another.
- Dip each stuffed jalapeño into the egg, then coat with panko breadcrumbs.
- Lightly brush with olive oil before baking or frying.
- Preheat oven to 375°F (190°C) and bake for about 20 minutes or until golden brown, or fry in hot oil until crispy.
Notes
- For less heat, remove all seeds and membranes from the jalapeños.
- To enhance flavor, lightly brush jalapeños with olive oil before baking or frying.
- Adjust baking time for a more crispy or softer popper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked or Fried
- Cuisine: American
- Diet: Gluten-Free (use gluten-free panko)
Nutrition
- Serving Size: 1 popper
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
