Juicy jalapeño on bottom, with a loaded centre and a parmesan crunch on top, once you try this way of baking jalapeño poppers you'll never look back. These Crispy Baked Jalapeño Poppers are an absolute must!
Ingredients
- 10 Jalapeños
- 8oz / 250g Cream Cheese
- 5oz / 150g Streaky Bacon, finely diced
- 1 cup / 100g Cheddar Cheese, finely grated
- 1 Green/Spring Onion finely diced
- 4 tbsp Breadcrumbs
- 2 tbsp Parmesan finely grated
- 1 tsp Smoked Paprika
- Salt & Black Pepper to taste
- Olive Oil
Instructions
- Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
- Next, fry your Bacon bits over medium/high heat in a little oil until nice and crispy. When cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese.
- Grab your Jalapeños and slice them horizontally, forming two boat-like shapes. Deseed with a teaspoon and begin filling with your Cream Cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on Jalapeño size.
- Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
- Place evenly spaced on a baking tray and bake for around 8-10 mins at 200c/390f just to heat through the center, just until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top. Allow to cool for a few minutes and tuck in!
This article and recipe adapted from this site
