jalapeno poppers

Ingredients

• 12 large jalapeños
• 8 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the stem ends of the jalapeños.
3. Slice each jalapeño lengthwise and remove the seeds and membranes (wear gloves!).
4. Fill each jalapeño with 2 tablespoons of softened cream cheese.
5. Sprinkle with 1/2 cup of shredded cheddar cheese, 1/4 cup of crumbled bacon, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. In a shallow dish, spread out the panko breadcrumbs.
7. Gently roll each filled jalapeño in the panko breadcrumbs, pressing to ensure they are coated.
8. Place the breaded jalapeño poppers on a baking sheet.
9. Bake for 15-20 minutes, or until the poppers are golden brown and the filling is heated through.
10. Serve warm.

Notes

• Wear gloves when handling jalapeños to avoid skin irritation.
• For a milder flavor, remove more of the seeds and membranes from the jalapeños.
• You can use different types of cheese, such as Monterey Jack or pepper jack.
• To prevent the poppers from spreading while baking, lightly grease the baking sheet with cooking spray.
• Store leftover poppers in an airtight container in the refrigerator for up to 3 days.