Back to making these jalapeños, one important note when making these, wear gloves while handling the peppers. There is nothing worse than touching your eye or lip with jalapeño fingers, trust me, I’ve done it!
These can be made ahead of time, then baked when ready to serve.
12 jalapeño peppers, sliced in half lengthwise
6 rashers streaky bacon, cooked and chopped up into small bits.
150g light cream cheese
50g shredded sharp cheddar
2 eggs, beaten
1/2 cup panko crumbs
1/8 tsp paprika
1/8 tsp onion powder
1/8 tsp chili powder
small bunch of chives, chopped
salt and fresh pepper
spray oil
Preheat oven to 350°F/175°C. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine cream cheese, cheddar, bacon and chives in a medium bowl.
Combine panko, paprika, chili powder, onion powder, salt and pepper in another bowl.
Fill peppers with cheese filling with a small spoon or spatula.
Dip peppers in egg wash.
Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
Remove from oven and serve immediately. Serve hot.