Cheesy Jalapeño Popper Bites

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. Wash 8 jalapeño peppers, cut them lengthwise in half, and scoop out the seeds using a teaspoon.

2. 2

   Place a small skillet over medium heat and melt 15 g of butter. Add 30 g of panko breadcrumbs and stir constantly with a wooden spoon for 2 to 3 minutes until light golden brown.

3. 3

   In a medium mixing bowl, combine 150 g softened cream cheese, 80 g shredded cheddar cheese, 3 g garlic powder, and 20 g (half) of the cooked bacon bits. Mix with a spatula until smooth.

4. 4

   Using a small spoon, scoop the cheese mixture evenly into the 16 jalapeño halves, pressing gently so the filling fills the cavities completely without overflowing over the top edges.

5. 5

   Sprinkle the toasted panko breadcrumbs over the cheese filling on each pepper, then press the remaining 20 g of bacon bits on top. Arrange the stuffed peppers in a single layer on the tray.

6. 6

   Bake at 200°C for 15 to 18 minutes until the jalapeño skins are tender, slightly blistered, and the cheese is melted and bubbling. Serve warm immediately on a platter as a crispy appetizer.