Jalapeno Poppers

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Place the bacon in a single layer in a large cold non-stick pan with no oil. Turn the heat to medium-high. Once sizzling, cook each side for 2 minutes or until golden. Drain on paper towels, keeping the fat in the pan. Repeat with the remaining bacon. When cool and crisp, finely chop into crumbs.
2. Add enough oil to the bacon fat to make 2 tablespoons. Let the pan cool slightly, return to medium heat, add the breadcrumbs and salt, and toast, stirring often, until evenly golden, about 3 minutes. Transfer to a bowl.
3. Put three-quarters of the bacon in a bowl and reserve the rest. Add the cream cheese, cheddar, green onion, garlic, salt and pepper, and stir with a wooden spoon until combined.
4. Preheat the oven to 200°C/375°F (180°C fan). Line a tray with foil and set a rack on it.
5. Stuff each jalapeño half with filling, slightly above the rim, without overfilling. Place on the rack so the tops are level. Top with the shredded cheese, pressing it down, and spoon the toasted breadcrumbs over.
6. Bake 15 minutes, until the cheese has melted and the jalapeños are soft but still hold their shape.
7. Transfer to a serving plate, sprinkle with the reserved bacon and chives, and serve hot.

Summarized from RecipeTin Eats's video. Watch it for the details.

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