Cream Cheese and Bacon Stuffed Jalapeño Poppers

We had friends come over to celebrate Cinco de Mayo last night. We had a fantastic time hanging out, drinking margaritas, and eating tasty food. I made Chicken Tortilla Soup and we had loads of chips, salsa, bean dip, and guacamole. I wanted to make a quick and easy appetizer so I decided to make my version of a jalapeño popper. They were a HUGE hit with everyone! I loved the cream cheese with the salty bacon bits inside the spicy jalapeños and the crunchy panko topping on top. I highly recommend this recipe.

Cream Cheese and Bacon Stuffed Jalapeño Poppers:

Ingredients:

• 10 fresh Jalapeños, sliced in half lengthwise, seeds removed
• 10 oz cream cheese, softened
• 7-8 slices of bacon, cooked and chopped
• Plain panko crumbs

How to Make Cream Cheese and Bacon Stuffed Jalapeño Poppers

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat with cooking spray.

Cook the bacon until crisp then drain on a paper towel; chop bacon into very small pieces. Mix the bacon crumbles into the cream cheese until thoroughly combined.

Cut jalapenos in half, lengthwise. Side Note: Wear plastic gloves if possible and carefully remove seeds and veins with a spoon.

Smear each jalapeño half with cream cheese and bacon mixture. Pour the panko crumbs onto a plate. Dip the stuffed jalapeño into the panko crumbs cream cheese side down.

Bake on a pan with a rack for 20-25 minutes. If the panko crumbs aren’t golden brown, turn the oven to broil and cook them, watching carefully so they don’t burn, for a few minutes. Serve immediately. Enjoy.