Bacon Jalapeño Poppers

A crunchy shell that snaps to reveal a molten, spicy cheese center. Smoked bacon adds a woody note that balances the pepper's heat.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 743
• Protein: 32 g
• Carbs: 66 g
• Fat: 36 g

Ingredients

• 200 g Fresh cheese ( room temperature )
• 100 g Cheddar cheese ( grated )
• 100 g Bacon strip ( finely chopped )
• 1 piece Garlic ( minced )
• 1 tsp Smoked paprika
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 500 ml Sunflower oil ( for frying )
• 12 piece Jalapeño Pepper ( fresh )

Instructions

1. Preparing the peppers

   Slice the peppers in half lengthwise. Remove the white membranes and seeds using a small spoon. The cavity must be perfectly clean to hold the filling.

2. Making the filling

   In a mixing bowl, work the cream cheese with a spatula to soften it. Mix in the grated cheddar, minced garlic, smoked paprika, and the bacon previously cut into a fine brunoise. The mixture should be homogeneous.

3. Stuffing and breading

   Generously fill each pepper half with the stuffing. Dredge the peppers in flour, then beaten eggs, and finally breadcrumbs. Repeat the egg and breadcrumb step to create a thick crust that will keep the cheese inside during cooking.

4. Frying

   Submerge the peppers in oil at 180°C. The breading should brown instantly and become very crispy. Remove when the color is a uniform golden brown and place on paper towels.

Chef's tips

• Wear gloves when handling peppers; capsaicin burns fingers and eyes.
• Double breading is the secret: if it's too thin, the cheese will burst and escape into the oil.
• Let the breaded peppers rest in the fridge for 15 minutes before frying to set the crust.

Storage

Keep for 2 days in the fridge. Reheat for 5 minutes in a very hot oven to regain crispiness.