Jalapeño Poppers

• servings: 6 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

12 fresh jalapeño peppers

2 c. shredded sharp cheddar cheese

4 oz. cream cheese, softened

2 tbsp. mayonnaise

1/4 c. diced pimiento peppers, drained

1/4 c. minced white or yellow onion

1/2 tsp. kosher salt, divided

1/2 tsp. smoked paprika, divided

1/2 tsp. ground black pepper, divided

1/2 c. panko breadcrumbs

2 tsp. olive oil

6 slices bacon, cooked and crumbled

Chopped fresh chives, for garnish

Directions

Preheat the oven to 400°.

Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers aside.

Stir together the cheddar, cream cheese, mayonnaise, pimientos, onion, and 1/4 teaspoon each salt, paprika, and pepper in a medium bowl. Stir together the panko breadcrumbs, the remaining 1/4 teaspoon each salt, paprika, and pepper, as well as olive oil in a small bowl.

Fill each pepper half with some of the cheese mixture, and place on a parchment-lined rimmed baking sheet. Sprinkle the tops of the peppers evenly with the panko mixture.

Bake until the tops are golden brown, about 15 minutes. Remove the peppers from the oven and top them with bacon and chives.

Nutrition

• Calories: 435
• Total Fat: 37 g
• Saturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 84 mg
• Sodium: 601 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 16 g