Appetizer: United States – Bacon-Crusted Jalapeño Poppers with Crispy Panko

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 jalapeños
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded Monterey Jack or cheddar cheese
12 slices bacon, halved
1 cup (100 g) panko breadcrumbs
1 / 3 cup (30 g) grated Parmesan cheese
2 eggs, beaten
1 / 2 cup (60 g) all-purpose flour
1 tsp (5 ml) lime zest
Oil for shallow frying or baking spray
Salt and pepper to taste

Show original ingredient measurements

12 jalapeños
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded Monterey Jack or cheddar cheese
12 slices bacon, halved
1 cup (100 g) panko breadcrumbs
1 / 3 cup (30 g) grated Parmesan cheese
2 eggs, beaten
1 / 2 cup (60 g) all-purpose flour
1 tsp lime zest
Oil for shallow frying or baking spray
Salt and pepper to taste

Instructions

1. Halve and seed jalapeños. Preheat oven to 400°F (200°C) if baking.
2. Mix cream cheese, shredded cheese, lime zest, salt and pepper.
3. Fill jalapeño halves with mixture and wrap each with a bacon half, securing with a toothpick.
4. Set up dredging stations: flour, beaten eggs, and panko mixed with Parmesan. Dredge each bacon-wrapped popper in flour, egg, then panko mixture.
5a. To bake: place on a rack-lined sheet, spray with oil, and bake 20–25 minutes until golden and bacon cooked.
5b. To fry: shallow-fry in 350°F (175°C) oil until golden and cooked through, drain on paper towels. Serve immediately.