Ingredients:

  • 12 large, firm Jalapeños
  • 8 oz Full fat Cream Cheese
  • 1 cup Sharp Cheddar Cheese
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Onion Powder
  • 6 slices Thick cut Bacon
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Melted butter
  • 1 tbsp Fresh chives

Instructions:

  1. Slice each of your 12 large Jalapeños in half lengthwise. Use a small spoon to scrape out all the seeds and the white membranes.
  2. In a medium bowl, combine the 8 oz of softened cream cheese with the 1 cup of freshly grated sharp cheddar. Add the 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp onion powder. Stir until the mixture is uniform and smells like a savory, smoky dream.
  3. Fold in the 6 slices of crumbled bacon. You want the bacon pieces to be distributed evenly so every bite has a bit of salt and smoke.
  4. Spoon about 1 tablespoon of the cheese mixture into each pepper half. Press it down firmly but don't overfill it, or you'll deal with a cheese blowout in the oven.
  5. In a small bowl, mix the 1/2 cup panko with the 2 tbsp melted butter. Stir until the crumbs look like damp sand. Press the cheese side of each pepper into the panko mixture until it's heavily coated.
  6. Arrange the peppers on a baking sheet. Bake for 15 minutes at 400°F (200°C) until the panko is golden and the cheese is bubbling.
  7. Remove from the oven and immediately sprinkle with the 1 tbsp of minced chives.
  8. Let the poppers sit for 5 minutes before serving.