Ingredients:

  • 12 large jalapeno peppers
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 strips bacon, cooked crisp and crumbled
  • 2 tbsp Panko breadcrumbs
  • 2 tbsp parmesan cheese, finely grated

Instructions:

  1. Slice each jalapeno lengthwise and use a spoon to scrape out all seeds and white membranes.
  2. Pat the inside of the peppers dry with a paper towel to ensure the filling adheres.
  3. In a medium bowl, beat the softened cream cheese until smooth.
  4. Stir in the shredded cheddar, garlic powder, salt, and black pepper until the mixture is uniform and velvety.
  5. Use a small spoon or piping bag to fill each jalapeno half generously, smoothing the top with a knife.
  6. Press the crumbled bacon into the top of the cheese and sprinkle with parmesan and Panko breadcrumbs.
  7. Arrange the poppers on a lined baking sheet and bake until the peppers are tender and the topping is golden brown.