These appetizers are
definitely “muy picante.” Translated to English meaning very spicy! Even though
I removed all the seeds, they were still way too hot for Barry. But, just right
for me!
The toasted Panko and
crispy bacon topping adds a nice crunch and contrast to the cheesy interior of
these spicy baked peppers.
1 tablespoon olive oil
½ cup Panko breadcrumbs
2 slices of bacon
4 oz. cream cheese, softened
½ cup sharp Cheddar cheese (could replace part of this cheese with white
Cheddar or Monterey Jack, etc.)
½ teaspoon garlic powder
½ teaspoon onion powder
20-24 small jalapeños, halved lengthwise, seeds and membranes removed
(actually number of peppers needed is dependent on their size)
1. Preheat oven to 350°.
2. Heat olive in a large skillet over medium high
heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes.
Set aside.
3. Fry or microwave bacon until crisp; crumble and
set aside.
4. Line a baking sheet with parchment paper.
5. In a medium bowl, cream together cream cheese,
white cheddar, sharp cheddar, garlic powder, onion powder, salt and pepper, to
taste.
6. Spoon the filling into each jalapeño cavity.
Place on prepared baking sheet, cavity side up, and bake until the filling is
runny and golden, about 15 to 20 minutes.
7. Sprinkle with toasted panko and bacon bits.
Recipe without the photos . . .
1 tablespoon olive oil
½ cup Panko breadcrumbs
2 slices of bacon
4 oz. cream cheese, softened
½ cup sharp Cheddar cheese (could replace part of this cheese with white
Cheddar or Monterey Jack, etc.)
½ teaspoon garlic powder
½ teaspoon onion powder
20-24 small jalapeños, halved lengthwise, seeds and membranes removed
(actually number of peppers needed is dependent on their size)
1. Preheat oven to 350°.
2. Heat olive in a large skillet over medium high
heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes.
Set aside.
3. Fry or microwave bacon until crisp; crumble and
set aside.
4. Line a baking sheet with parchment paper.
5. In a medium bowl, cream together cream cheese,
white cheddar, sharp cheddar, garlic powder, onion powder, salt and pepper, to
taste.
6. Spoon the filling into each jalapeño cavity.
Place on prepared baking sheet, cavity side up, and bake until the filling is
runny and golden, about 15 to 20 minutes.
7. Sprinkle with toasted panko and bacon bits.
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