Bacon-Jalapeño Poppers

Let's Cook

1. Step 1.

   In a small skillet over medium heat, fry the finely chopped bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool.

2. Step 2.

   In a medium bowl, stir together ¼ cup of the grated Parmesan cheese, the dried fine bread crumbs, and the smoked paprika. Set aside.

3. Step 3.

   In another bowl, stir together the room-temperature cream cheese, shredded cheddar or Jack cheese, the remaining ¼ cup Parmesan, the cooled bacon, and the finely chopped green onion until well combined.

4. Step 4.

   Preheat the oven to 400°F. Cut the jalapeños in half lengthwise, then use a teaspoon to scoop out and discard the seeds (wearing gloves is recommended). Arrange the jalapeño halves cut-side up on a large rimmed baking sheet.

5. Step 5.

   Fill each jalapeño half with some of the cream cheese mixture, mounding it slightly. Press the filled side of each jalapeño into the bread crumb mixture, pressing gently so the crumbs adhere to the cheese, then return to the baking sheet crumb-side up.

6. Step 6.

   Bake until the poppers are bubbling and golden brown, about 15 minutes. If desired, turn on the broiler and broil for 1–2 minutes to brown the tops further. Let cool slightly on the baking sheet, then serve warm.