Ingredients:

  • 12 large fresh Jalapeños
  • 1 tsp Olive oil
  • 225g (8 oz) cream cheese, softened
  • 115g (1 cup) sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp kosher salt
  • 6 slices thick cut bacon, cooked and crumbled
  • 25g (1/4 cup) Panko breadcrumbs
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Slice the 12 jalapeños in half lengthwise. Note: Use a small spoon to scrape out all seeds and white ribs.
  2. Rub the outside of the pepper halves with 1 tsp olive oil.
  3. In a medium bowl, combine 225g cream cheese, 115g cheddar, garlic powder, onion powder, smoked paprika, and salt.
  4. Stir in half of the crumbled bacon pieces until the mixture is uniform.
  5. Spoon the cheese mixture into each pepper half until the cavity is just slightly overfilled.
  6. Press the remaining bacon and 25g Panko breadcrumbs into the top of the cheese filling.
  7. Place the peppers on a parchment lined tray, making sure they aren't touching.
  8. Bake at 200°C (400°F) for 20 minutes until the cheese is bubbly and the Panko is deep gold.
  9. Sprinkle with 1 tbsp fresh chives while they are still hot.