Description
Easy and delicious. I love the crusty topping.
Ingredients
- 2 slices Peppered Bacon
- 6 Jalapenos, Cut In Half Lengthwise And Seeded
- 5 ounces, weight Cream Cheese, Room Temperature
- 2 Tablespoons Italian Seasoned Bread Crumbs
- 1 Tablespoon Panko Bread Crumbs
- 1 Tablespoon Parmesan Cheese, Grated
- Salt And Pepper
- 2 teaspoons Olive Oil Plus More For Drizzling On The Tops Of The Peppers If Desired
Preparation
Preheat oven to 400 F.
Cook bacon in a skillet over medium heat until just crisp. Remove it to a paper towel lined plate and let it drain. Chop it into very small pieces. I think I used about 1 1/2 slices total.
Fill jalapeno halves with cream cheese and put them on a baking tray.
In a small bowl mix together bread crumbs, panko, Parmesan cheese, salt and pepper. Stir to combine then drizzle crumb mixture with oil and mix to distribute oil through crumb mixture by rubbing crumbs together with your fingertips. Mix in the finely chopped bacon.
Cover tops of jalapenos with the crumb mixture, pressing lightly to help the crumbs adhere. Drizzle lightly with more olive oil if desired. Reduce oven to 375 F, put the pan in the oven and cook for 15-20 minutes or until poppers are tender and top is crisp.
