Ingredients
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14 jalapeño peppers
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8 oz cream cheese, softened to room temperature
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¼ c scallions, sliced thin
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1 c sharp cheddar cheese, freshly shredded
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3 slices thick-cut bacon, cooked &cut into small pieces
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1 tbsp Bravado Spice Árbol Chili & Garlic Hot Sauce
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1 Tbsp butter, melted
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1 c plain panko breadcrumbs
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1 tsp salt
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Prepare your jalapeños by cutting each in half (wear gloves for your protection during this part). Remove all seeds and ribs of each pepper. . Set hollowed-out peppers on prepared baking sheet.
In a mixing bowl, fold the cream cheese, cheddar cheese, scallions, bacon (if using) and hot sauce together until combined.
Using a small spoon, gently scoop the filling into each jalapeño, spreading it down a a bit so that it’s smooth on top.
In a bowl, combine the butter, panko breadcrumbs and salt.
Press each jalapeño half cheese side down into the panko mixture and place onto the baking sheet. Repeat until each pepper is filled with the cream cheese mixture and topped with panko.
Bake uncovered for 20-25 minutes until center is melted and bubbly and panko is golden.
For a crispier topping, depending on your oven, you may want put into the broiler at the end for 1-2 minutes, watching carefully to avoid burning.
Remove from oven and allow to cool slightly. Enjoy!
Recipe Note
-For vegetarian jalapeño poppers, omit bacon
