← Nouns Cooking · American

Ingredients

• 12 Jalapeño, halved lengthways and deseeded
• 225 g Cream cheese, softened
• 120 g sharp cheddar, grated
• 2 Spring onion, finely sliced
• 1 clove Garlic, finely grated
• ¼ tsp ground cumin
• ¼ tsp Salt
• 40 g Panko breadcrumbs (optional)
• 1 tbsp butter, melted (optional)
• 4 slices cooked bacon, crumbled (optional)

Method

1. Heat the oven to 200°C (400°F) and line a baking tray with baking paper.
2. Mash the cream cheese with the cheddar, spring onion, garlic, cumin and salt (and the bacon, if using) until well mixed.
3. Spoon the filling into the jalapeño halves, mounding it slightly, and set them on the tray.
4. Toss the panko with the melted butter and press a little onto each popper.
5. Bake for 18–22 min, until the peppers are tender and the tops are golden and bubbling. Cool for 5 min before serving; the filling is molten.

Tips

• Wear gloves when deseeding, and don’t touch your eyes. Scraping out every seed and white rib keeps the heat friendly.
• Panko contains wheat and bacon is meat: leave out the panko to keep them gluten-free, and the bacon to keep them vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef RecipeTin Eats The Modern Proper