Bacon Jalapeno Poppers

• Meat

  • 4 strips Bacon

• Produce

  • 1/2 tsp Garlic powder
  • 2 Green onions, small
  • 12 Jalapeno peppers, small medium-sized

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 6 oz Light cream cheese
  • 1/2 cup Pepper jack cheese

Found on wellplated.com

Description

Ingredients

• 4 strips of bacon
• 12 small/medium-sized jalapeno peppers, split in half length-wise with seeds and membranes removed
• 6 ounces light cream cheese
• 1/2 cup freshly grated pepper jack cheese
• 2 small green onions, finely sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 cup panko breadcrumbs
• Non-stick cooking spray

Directions

• Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 12-15 minutes depending upon the thickness of your bacon. Remove from the baking rack to a paper towel-lined plate. Let cool, then dice into small pieces. Reduce the oven temperature to 350 degrees F. Lightly coat a baking sheet with non-stick spray or line with parchment paper or a silpat mat. Set aside. In a medium bowl, beat together the cream cheese, grated cheese, 3/4 of the bacon, green onion, garlic powder, and salt. Spoon the filling into each jalapeño cavity. Arrange the peppers on prepared baking sheet, filling-side up. Sprinkle a small amount of panko on top of each jalapeno, then lightly coat the top of the jalapenos with cooking spray. Bake until the jalapenos are tender and the breadcrumbs are golden, about 15-18 minutes. If the panko isn’t browned to your liking when the peppers are soft, switch the oven to broil and broil for 1 minute or so watching VERY CAREFULLY to make sure the breadcrumbs do not burn (don’t walk away!). Remove from oven and sprinkle with remaining bacon. Serve hot.

Nutrition