Crispy jalapeño poppers
Delicious jalapeño on the base, with a stacked focus and a smash of parmesan on top, when you try along those lines of heated jalapeño poppers, you'll never remember. These crispy baked jalapeño poppers are a must!
ingredients
- 10 jalapeños
- 8oz / 250g cream cheese
- 5oz / 150g ribbed bacon, finely diced
- 1 cup / 100g finely grated cheddar
- 1 green onion / spring, finely diced
- 4 tablespoons breadcrumbs
- 2 tablespoons finely grated parmesan
- 1 C. 1 tsp smoked paprika
- Salt and black pepper to taste
- Olive oil
Instructions
- Start by mixing the breadcrumbs, parmesan, smoked paprika and salt and pepper in a bowl and set aside.
- Then fry your bacon pieces over medium / high heat in a little oil until they are crisp. When cool enough to handle, combine in a separate bowl with your cream cheese, green onion and cheddar cheese.
- Take your jalapeños and cut them horizontally, forming two boat shapes. Deseed with a teaspoon and start filling with your cream cheese mixture. You want them to be filled just above the height, about 1 tablespoon per "boat" should be fine, depending on the size of Jalapeño.
- Turn each boat upside down in your breadcrumb mixture and press gently so that the crumbs attach, forming the crisp layer.
- Place evenly spaced on a baking sheet and bake for about 8-10 minutes at 200c / 390f just to heat through the center, until they start to bubble. Then go to the grill and grill for about 5 minutes or until golden and crisp on top. Leave to cool for a few minutes and come back!
