The Best Jalapeño Poppers for Parties

De Natasha's Kitchen · 30 min

Ingredientes

Preparación

1. Cook the bacon in a large skillet over medium heat for 3 minutes per side, until crisp and browned. Drain on a paper towel-lined plate and let cool. If you like, keep 2 tsp of the rendered fat to use instead of the butter later. Chop the bacon and set aside.
2. Preheat the oven to 400°F (200°C) with the rack in the center.
3. Mash the cream cheese, cheddar, chives, garlic, salt and pepper together in a medium bowl with a fork until combined.
4. Halve the jalapeños lengthwise and scrape out the seeds and membranes with a spoon. Wear kitchen gloves.
5. Fill each jalapeño half with the cheese mixture up to the pepper's edge, without overfilling. Arrange them in a single layer on a lined baking sheet.
6. Combine the panko with the melted butter (or the reserved bacon fat) in another bowl. Once the crumbs are moistened, stir in the chopped bacon, then spoon 1 tsp of the mixture onto each pepper.
7. Bake for 17 to 20 minutes at 400°F (200°C), until the peppers are tender and the topping is crispy and browned.
8. Let rest for 10 minutes before serving. Garnish with chives and serve warm or at room temperature.

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