My Go-To Party Jalapeño Poppers

Por Natasha's Kitchen · 30 min

Ingredientes

Modo de preparo

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.

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