Jalapeño Poppers
30m prep 15m cook 45m ready
About 50 pieces A grapefruit spoon works perfectly for removing the seeds from the peppers. No matter how you choose to remove the seeds, wear gloves and wash your hands immediately afterward.
Ingredients
- 25 jalapeño peppers, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 8 ounces Monterey Jack, grated
- 2 tablespoons chili powder
- 4 green onions, minced
- (8 ounces bacon, cooked until crisp and crumbled)
- Salt to taste
- 1 egg
- 1 tablespoon water
- 1 cup panko bread crumbs
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 25 jalapeño peppers, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 8 ounces Monterey Jack, grated
- 2 tablespoons chili powder
- 4 green onions, minced
- (8 ounces bacon, cooked until crisp and crumbled)
- Salt to taste
- 1 egg
- 1 tablespoon water
- 1 cup panko bread crumbs
Let's Cook
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Step 1.
Preheat the oven to 425°F. Have ready: 25 jalapeño peppers, halved lengthwise and seeded
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Step 2.
Combine in a medium bowl: 8 ounces cream cheese, softened; 8 ounces Monterey Jack, grated; 2 tablespoons chili powder; 4 green onions, minced; (8 ounces bacon, cooked until crisp and crumbled); Salt to taste
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Step 3.
Divide the cream cheese mixture among the jalapeño halves. Set aside.
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Step 4.
Whisk together in a small bowl: 1 egg; 1 tablespoon water
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Step 5.
In another bowl, have ready: 1 cup panko bread crumbs
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Step 6.
Dip the cheesy side of each jalapeño in the egg wash, then in the panko. Place bread crumb side up on a baking sheet. Bake until the cheese is bubbling and the tops are nicely browned, about 15 minutes. If necessary, turn the oven to broil to brown the tops. Let cool briefly and serve warm.
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