🧅 Crispy Cheddar Bacon Jalapeño Poppers 🌶️

👩‍🍳 Detailed Instructions

1. Prep the Peppers: 🔪 Slice the jalapeños in half lengthwise. Using a small spoon, scrape out the seeds and white ribs. Leaving the ribs adds more heat, so scrape thoroughly if you prefer them mild!

2. Mix the Creamy Filling: 🥣 In a medium bowl, vigorously mix together the softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, onion powder, salt, and black pepper until fully combined.

3. Stuff the Cavities: 🥄 Using a spoon or butter knife, fill each jalapeño half generously with the cheese and bacon mixture, smoothing out the top.

4. Add the Crunchy Cap: 🍞 In a small bowl, toss the Panko breadcrumbs with the melted butter. Press the cheesy side of each stuffed jalapeño firmly into the buttery breadcrumbs so a thick layer sticks to the top. Place them on a parchment-lined baking sheet.

5. Bake or Air Fry: 🔥

   • Oven: Bake at 200°C (400°F) for 15 minutes until the peppers are tender and the crumb topping is deeply golden and crispy.

   • Air Fryer: Cook at 190°C (375°F) for 10-12 minutes. Serve warm!

💡 Chef’s Secret Tips

• Wear Gloves: When slicing and scraping jalapeños, wearing food-safe gloves prevents the spicy oils from transferring to your fingers (and accidentally your eyes!).

• Keep the Filling Inside: Make sure your cream cheese is well-softened before mixing so it incorporates easily and doesn’t expand and burst out of the pepper during cooking.

📊 Nutritional Estimate (Per Serving)

• Calories: 180 kcal | Protein: 6g | Carbs: 6g | Fat: 15g