Small Batch Jalapeno Poppers
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Four jalapeno halves stuffed with bacon and cheese and topped with crunchy panko. A small appetizer batch baked in the oven.
Ingredients
- 2 oz softened cream cheese
- ¼ cup shredded cheddar
- ¼ tsp garlic powder
- 2 cooked bacon slices crumbled (or 4 tsp bacon bits)
- 2 jalapeño peppers about 3 inches each (or 3 smaller peppers)
- ½ Tbsp melted butter
- 2 Tbsp panko breadcrumbs
Equipment
- baking sheet
- mixing bowl
Directions
- Heat the oven to 400°F and line a baking pan.
- If your bacon is not cooked yet, cook it until crisp and crumble it.
- Mix the cream cheese, cheddar, garlic powder, and bacon in a bowl.
- Cut the jalapeños in half lengthwise and scrape out the seeds and white ribs. Fill each half with the cheese mixture.
- Stir the melted butter into the panko and sprinkle it over the filled peppers.
- Bake for 15 to 20 minutes, until golden.
Nutrition
Serving: 38g | Calories: 126kcal | Carbohydrates: 4.1g | Protein: 4.4g | Fat: 10g | Saturated Fat: 5.6g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 194mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 1.1g | Vitamin A: 367IU | Vitamin C: 8.3mg | Calcium: 72mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 poppers; bacon slices (the first choice counted), peppers (the first choice counted), panko breadcrumbs counted as dry bread crumbs. Brands and portions vary, so use it only as an approximation.