Ingredients:

  • 12 large jalapeño peppers
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh chives, minced
  • 4 strips thick-cut bacon, cooked and crumbled
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, freshly grated

Instructions:

  1. Preheat oven. Set your oven to 400°F (200°C). Note: High heat is vital for softening the pepper while crisping the topping simultaneously.
  2. Slice 12 large jalapeño peppers in half lengthwise and scoop out seeds. Wear gloves to prevent skin irritation.
  3. Combine 8 oz softened cream cheese, 1 cup shredded cheddar, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 2 tbsp minced chives. Stir until the mixture is velvety and uniform.
  4. Incorporate bacon. Fold in the 4 strips of crumbled bacon. Note: Keeping the bacon in the filling keeps it from burning on top.
  5. Fill shells. Spoon the mixture into each pepper half. Spread it flat so it doesn't mound too high.
  6. Prep topping. In a small bowl, mix 1/2 cup Panko, 1/4 cup Parmesan, and 1 tbsp melted butter.
  7. Coat peppers. Press each filled pepper face down into the panko mixture. Press firmly so the crumbs adhere to the cheese.
  8. Arrange pan. Place peppers on a parchment lined baking sheet. Note: Parchment makes cleanup a breeze and prevents sticking.
  9. Bake time. Roast for 20 minutes until the topping is golden brown and the cheese is sizzling.
  10. Rest period. Let the peppers sit for 5 minutes. This allows the cheese to set so it doesn't spill out when you bite.