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!
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
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!