Cheesy Baked Jalapeño Poppers — “muy picante”

     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. 

Cheesy Baked Jalapeño Poppers

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 . . .

Cheesy Baked Jalapeño Poppers

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.