Ingredients:

  • 12 large jalapeño peppers
  • 1 tsp olive oil
  • 1 pinch kosher salt
  • 8 oz full-fat cream cheese, softened
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 scallions, finely minced
  • 0.5 tsp freshly cracked black pepper
  • 10 slices center-cut bacon
  • 0.25 cup panko breadcrumbs

Instructions:

  1. Slice the 12 jalapeños in half lengthwise. Keep the stems on for a built in handle. Scrape out all seeds and white pith with a spoon until the inside is smooth and clean.
  2. Toss peppers with 1 tsp oil and a pinch of salt. Bake at 400°F for 5 minutes until just slightly softened.
  3. Fry 10 slices of bacon in a skillet until the fat renders and edges shatter.
  4. Combine 8 oz softened cream cheese with 1.5 cups cheddar, 1 tsp garlic powder, and 0.5 tsp smoked paprika.
  5. Fold in the minced scallions, 0.5 tsp black pepper, and half of the crumbled bacon.
  6. Fill each par roasted pepper half with a generous tablespoon of the cheese mixture until mounded slightly over the top.
  7. Press the remaining bacon and 0.25 cup panko into the cheese. Bake for 15 minutes until golden and bubbling.