Hey folks! Today I pose the question – is it acceptable to eat jalapeño poppers at breakfast, lunch and dinner for the foreseeable future? Now before we discuss, I’d just like to share with you the evidence for such argument and why realistically I’ve already decided to act upon the notion. Let me welcome to the stage – Crispy Baked Jalapeño Poppers (otherwise known as this morning’s breakfast – guilty).
Ingredients
- 10 Jalapeños
- 8oz / 250g Cream Cheese
- 5.2oz / 150g Streaky Bacon, finely diced
- 1 cup / 100g Cheddar Cheese, finely grated
- 1 Green Onion finely diced
- 4 tbsp Breadcrumbs
- 2 tbsp Parmesan finely grated
- 1 tsp Smoked Paprika
- Salt & Black Pepper to taste
- Olive Oil
Method
- Preheat oven to 200c (390f)
- Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
- Next, fry your Bacon bits over medium/high heat until nice and crispy. Pat dry with a paper towel and when cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese until a smooth like texture forms.
- Grab your Jalapeños and slice them horizontally, forming two boat-like shapes. Deseed with a teaspoon and begin filling with your Cream Cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on Jalapeño size.
- Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
- Place evenly spaced on a baking tray (lined with tin foil) and bake for around 8-10 mins just to heat through the center, just until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top. Allow to cool for a few minutes and tuck in!
Recipe Adapted From Crispy Baked Jalapeno Poppers @ dontgobaconmyheart.co.uk
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