Ingredients:

  • 6 large jalapeño peppers, halved lengthwise and deseeded
  • 8 oz Philadelphia Cream Cheese, softened
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 2 strips cooked bacon, crumbled
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp salted butter, melted
  • 1 tsp fresh parsley, finely minced

Instructions:

  1. Slice the jalapeños in half lengthwise. Use a small spoon to scrape out all seeds and the white inner membranes to control heat levels.
  2. In a medium bowl, combine the softened cream cheese with garlic powder, onion powder, and smoked paprika. Gently fold in the shredded cheddar and crumbled bacon until just incorporated.
  3. Spoon the cream cheese mixture into each jalapeño half, pressing down firmly to remove air pockets. Ensure the filling is flush with the edges.
  4. In a separate small bowl, toss the Panko breadcrumbs with melted butter and minced parsley until the mixture resembles wet sand.
  5. Press the cheese-filled side of each pepper firmly into the Panko mixture to create a thick, adherent crust.
  6. Place the poppers on a parchment-lined baking sheet and bake at 400°F (205°C) for 20 minutes until the peppers are tender and the topping is golden brown.