stuffed jalapenos
(1 rating)
No Image
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!
►
(1 rating)
yield
6 -8
prep time
25 Min
cook time
40 Min
Ingredients For stuffed jalapenos
-
8 slicebacon, diced
-
1/2medium onion, diced
-
8 ozcream cheese, room temperature
-
5 ozmonterey jack or cheddar, shredded
-
3/4 cpanko bread crumbs
-
1/3 cparmesan cheese, shredded
-
14jalapenos, cleaned and halved
How To Make stuffed jalapenos
-
1Cook the bacon and onion together until bacon is crispy. Lay on a paper towel to drain off extra oil.
-
2While 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.
-
3Stir the softened cream cheese, bacon, onion and monterey jack cheese in a bowl until combined.
-
4Combine in a separate bowl the bread crumbs and parmesan cheese.
-
5Fill 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT