Baked Panko Crusted Jalapeno Poppers
This recipe crafts delicious baked jalapeno poppers. Halved and seeded jalapenos are stuffed with a savory blend of cream cheese and crispy bacon, then coated in a seasoned Panko-Parmesan crust. Baked until golden and tender-crisp, these poppers offer a perfect balance of creamy, spicy, and crunchy textures, ideal as an appetizer.
Equipment
- 1 Baking Sheet
- 2 Small Mixing Bowls One for cream cheese mixture, one for breading.
- 1 skillet For cooking bacon.
- 1 Spoon For filling the jalapenos.
- 1 Tongs For handling bacon.
Ingredients
Main
- 2 slices Peppered Bacon
- 6 Jalapenos Cut In Half Lengthwise And Seeded
- 5 ounces weight Cream Cheese, Room Temperature
- 2 Tablespoons Italian Seasoned Bread Crumbs
- 1 Tablespoon Panko Bread Crumbs
- 1 Tablespoon Parmesan Cheese Grated
- Salt And Pepper
- 2 teaspoons Olive Oil Plus More For Drizzling On The Tops Of The Peppers If Desired
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a skillet, cook the peppered bacon until crisp. Remove, drain on paper towels, and crumble once cooled.
- In a small bowl, combine the room temperature cream cheese with the crumbled bacon, salt, and pepper. Mix until well incorporated.
- In another small bowl, combine the Italian seasoned bread crumbs, Panko bread crumbs, and grated Parmesan cheese.
- Carefully cut the jalapenos in half lengthwise and remove all seeds and membranes. Wearing gloves is highly recommended.
- Fill each jalapeno half generously with the cream cheese and bacon mixture.
- Brush or lightly drizzle each filled jalapeno with olive oil, then dip face down into the bread crumb mixture, pressing gently to coat evenly.
- Arrange the coated jalapeno halves, filling-side up, on the prepared baking sheet. Drizzle a little more olive oil over the tops if desired for extra crispness.
- Bake for 15-20 minutes, or until the jalapenos are tender-crisp and the crust is golden brown and bubbly.
- Remove from oven and let cool slightly before serving.
Notes
For optimal flavor and texture, ensure your cream cheese is at true room temperature for a smooth, homogenous filling. When seeding jalapenos, wear gloves to prevent irritation from the capsaicin. The bacon should be rendered crisp and crumbled finely to integrate well into the cream cheese mixture. A light drizzle of olive oil over the Panko crust before baking is crucial for achieving that desirable golden, crispy finish. To elevate the dish, consider adding a hint of smoked paprika to the breading for depth or a tiny pinch of sugar to the cream cheese to balance the heat of the peppers.