My Go-To Party Jalapeño Poppers #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Fry the bacon in a large skillet over medium heat for 3 minutes per side until crispy and browned. Drain on a paper towel-lined plate and let cool. Optionally, keep 2 tsp of the rendered fat for the topping. Chop the bacon and set aside. Preheat the oven to 400°F with a rack in the center.
2. In a medium bowl, mash the cream cheese, cheddar, chives, garlic, salt and pepper with a fork until combined.
3. Halve the jalapeños lengthwise and scrape out the seeds and membranes with a spoon. Wear kitchen gloves.
4. Fill each pepper with the cream cheese mixture up to the level of the sides, without overfilling. Arrange in a single layer on a lined baking sheet.
5. In another bowl, mix the panko with the melted butter (or rendered fat) until moistened. Stir in the chopped bacon, then spoon 1 tsp over each pepper.
6. Bake for 17–20 minutes at 400°F until the peppers are tender and the topping is crispy and browned. Rest for 10 minutes, garnish with chives and serve warm or at room temperature.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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