Stuffed Jalapenos Recipe

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Stuffed Jalapenos

Karen Hambrick

By
@6Bairfeet

To think I used to not like jalapenos! A mission's trip to Mexico saved me from such a silly thought. I've read many other recipes and tried some as well and came up with my own rendition of this popular appetizer. I fixed the problem of half crispy/half soggy bacon by cooking it ahead of time and adding it to the cream cheese mixture. Makes for easier preparation!


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Rating:

Serves:

6-8

Prep:

25 Min

Cook:

40 Min

Ingredients

8 slice
bacon, diced
1/2
medium onion, diced
8 oz
cream cheese, room temperature
5 oz
monterey jack or cheddar, shredded
3/4 c
panko bread crumbs
1/3 c
parmesan cheese, shredded
14
jalapenos, cleaned and halved

Directions Step-By-Step

1
Cook the bacon and onion together until bacon is crispy. Lay on a paper towel to drain off extra oil.
2
While the bacon is cooking, remove stems from the jalapenos then cut them in half and remove seeds and ribs. If you don't do this they will be very spicy!! I also used gloves while doing this step to save my hands from burning later.
3
Stir the softened cream cheese, bacon, onion and monterey jack cheese in a bowl until combined.
4
Combine in a separate bowl the bread crumbs and parmesan cheese.
5
Fill each jalapeno half with a spoonful of the filling and then dip the cheesy side into the bread crumb mixture. Place the halves on a foil or parchment lined baking sheet. Cook in a 350 degree oven for 30-45 minutes or until crumbs become golden brown.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy