A crowd-pleasing appetizer that combines savory bacon with creamy cheddar cheese inside spicy jalapeño peppers, offering a delightful crunch and rich flavors.
Ingredients
Scale:
12 large jalapeño peppers
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup cooked bacon, chopped (about 8 slices)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 cup breadcrumbs (panko recommended)
1/2 cup all-purpose flour
2 large eggs, beaten
Fresh cilantro, chopped (optional for garnish)
Ranch dressing or sour cream for dipping (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut each jalapeño in half lengthwise and remove the seeds and membranes.
In a mixing bowl, combine cream cheese, cheddar cheese, chopped bacon, garlic powder, onion powder, and smoked paprika. Mix until creamy.
Spoon the cheese and bacon mixture into each jalapeño half.
Set up a breading station with flour, beaten eggs, and breadcrumbs in shallow bowls.
Dip each filled jalapeño in flour, then beaten eggs, and finally roll in breadcrumbs.
Place the breaded jalapeño poppers on a parchment-lined baking sheet, spaced apart.
Bake for 20-25 minutes until golden brown and cheese is bubbly.
Let cool for a few minutes before serving, optionally with ranch or sour cream.
