Last Sunday I made David and myself these jalapeno poppers for lunch. I’d never made poppers before for a few reasons. I’d never been a big fan of them. In my mind I had this image of these whole jalapenos deep fried. I’m not sure where this image came from, but it must be a bad memory from my childhood. I wouldn’t say that I love spicy foods, but I am a fan of jalapenos, especially lately. My own personal heat index seems to have risen in the last year. I can take things spicier than I used to. I’m so glad I’m maturing.
I found this recipe of course on Pinterest. I was intrigued because they were called Lightened Up! Jalapeno Poppers. I liked the minimal ingredient list, and as you can see the ingredient list for my spin on them is even smaller. I’ve taken out the added shredded cheese, which don’t get me wrong, I’m sure is phenomenal, but I’m not really that big on doubling up on cheeses. Maybe I’m a cheese purist?
The recipe is rather simple to make. It came together pretty quickly.
You might want to consider wearing gloves when you seed the jalapenos. I used a spoon to take out the seeds and it must have still got on my fingers because later in the day my fingers were burning!
The seasonings in the cream cheese is delicious! I could totally eat this on anything or even plain…
I was a little nervous that the cream cheese wouldn’t be enough for all 20 peppers, but I went easy and spread the cheese into the cavities and it all worked out. Topped each one with the bacon panko mixture and popped them in the oven for 20 minutes.
As you can see, the bacon panko topping didn’t come out too browned at all. I think next time I’d stick mine under the broiler for 1 minute just to get them a little darker.
Regardless, David and I ate all 20 peppers in one sitting while watching the Niners. It was kind of awesome. I didn’t even know we were capable of eating that many peppers by ourselves.
Next time I make these I hope to serve them to more people. They are so worth sharing. I am now a huge jalapeno popper fan!
Minimal Jalapeño Poppers
10 jalapeños, halved & seeded
4 slices bacon, cooked & crumbled
1/2 cup panko
1 (8 oz) container whipped cream cheese
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a small bowl mix together panko and bacon. Try to get the oils from the bacon onto the panko so it looks moist.
3. In a bowl combine cream cheese and spices. Fill each half of jalapeño with a dollop of cream cheese. Spread cream cheese into the cavity of the pepper and top with the panko bacon mixture. Bake for 15-20 minutes.