Ingredients:

  • 8 oz block Cream Cheese, full fat, softened
  • 1/2 cup Sharp Cheddar Cheese, finely grated
  • 4 strips Bacon, cooked crisp and finely crumbled
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly cracked Black Pepper
  • 12 medium Jalapeño Peppers, firm and unblemished
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 cup Panko Breadcrumbs
  • Olive Oil Spray or melted butter for brushing

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
  2. Put on rubber gloves. Slice each jalapeño lengthwise, creating two boat-like halves. Use a small spoon to scoop out the white pith and all the seeds. Rinse the inside lightly and pat the peppers completely dry.
  3. In a medium bowl, combine the softened cream cheese, grated Cheddar, crumbled bacon, garlic powder, onion powder, paprika, salt, and pepper. Mix until thoroughly combined and uniform.
  4. Using a small spoon or piping bag, generously fill each jalapeño half with the cheese mixture. Ensure the filling is packed firmly.
  5. Set up the breading station: Arrange three shallow dishes with (1) Flour, (2) Whisked Eggs, and (3) Panko Breadcrumbs.
  6. Coat each filled popper systematically: First, lightly dust the entire filled side in flour, shaking off excess. Second, dip quickly into the egg wash, allowing excess to drip off. Third, press firmly into the Panko breadcrumbs, ensuring the entire surface is covered.
  7. Arrange the coated poppers on the prepared baking tray, ensuring they do not touch.
  8. Spray the top of the poppers lightly with olive oil spray (or brush with melted butter) to aid browning. Bake for 18–22 minutes, or until the poppers are deep golden brown and the cheese is bubbling slightly.
  9. Allow the jalapeño poppers to cool on the tray for 5–10 minutes before serving. The filling will be extremely hot and needs time to set slightly.