stuffed jalapenos
(1 RATING)
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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prep time
25 Min
cook time
40 Min
method
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yield
6-8 serving(s)
Ingredients
- 8 slices bacon, diced
- 1/2 - medium onion, diced
- 8 ounces cream cheese, room temperature
- 5 ounces monterey jack or cheddar, shredded
- 3/4 cup panko bread crumbs
- 1/3 cup parmesan cheese, shredded
- 14 - jalapenos, cleaned and halved
How To Make stuffed jalapenos
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Step 1Cook the bacon and onion together until bacon is crispy. Lay on a paper towel to drain off extra oil.
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Step 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.
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Step 3Stir the softened cream cheese, bacon, onion and monterey jack cheese in a bowl until combined.
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Step 4Combine in a separate bowl the bread crumbs and parmesan cheese.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Tag:
#Quick & Easy
Category:
Vegetable Appetizers
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