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How to Make Jalapeno Poppers with Cream Cheese and Bacon in the Oven | The Frugal Chef
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How to make jalapeno poppers with bacon in the oven. Hello everyone! Today we are going to make some baked jalapeno poppers. We are going to fill them with cream cheese, bacon, cheddar cheese, Monterrey cheese, scallions and bread crumbs.
These stuffed jalapeno peppers are very easy to make and are a great appetizer. I would recommend that you use gloves when getting the peppers ready to prevent your hands from burning.
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Easy baked jalapeno poppers with cream cheese -
8 jalapeños
4 oz. cream cheese — room temperature
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 scallions — chopped (white, light green and dark green)
3 tablespoons chopped cilantro
1/2 teaspoon ground cumin
6 slices bacon — cooked and crumbled
2 tablespoons bread crumbs (I used Panko)
1 egg yolk
2 teaspoons lime juice
Heat your oven to 450F (230 C).
Place all the ingredients, except for the jalapeños, in a bowl. Mix well.
Wash the jalapeños and cut them in half. You can keep the stem if you want. If you don’t cut it off before halving the pepper. Use a spoon to scoop out the seeds and membrane, being careful not to rip the jalapeño. Use gloves if you have some so your hands don’t burn.
Fill each jalapeño generously with the cheese mixture and place them on a lined baking sheet.
Cook the peppers for 18 to 20 minutes — until the jalapeño is softened and the cheese has melted and is bubbly.
Remove from oven and serve.
OPTIONAL DIPPING SAUCE -
1 cup ranch dressing
2 tablespoons sriracha
Mix the ingredients in a bowl and refrigerate until ready to serve.
Music courtesy of YouTube - Sabana Havana by Jimmy Fontanez _ Media Right Productions
These stuffed jalapeno peppers are very easy to make and are a great appetizer. I would recommend that you use gloves when getting the peppers ready to prevent your hands from burning.
Share, like and comment.
Follow me :
Easy baked jalapeno poppers with cream cheese -
8 jalapeños
4 oz. cream cheese — room temperature
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 scallions — chopped (white, light green and dark green)
3 tablespoons chopped cilantro
1/2 teaspoon ground cumin
6 slices bacon — cooked and crumbled
2 tablespoons bread crumbs (I used Panko)
1 egg yolk
2 teaspoons lime juice
Heat your oven to 450F (230 C).
Place all the ingredients, except for the jalapeños, in a bowl. Mix well.
Wash the jalapeños and cut them in half. You can keep the stem if you want. If you don’t cut it off before halving the pepper. Use a spoon to scoop out the seeds and membrane, being careful not to rip the jalapeño. Use gloves if you have some so your hands don’t burn.
Fill each jalapeño generously with the cheese mixture and place them on a lined baking sheet.
Cook the peppers for 18 to 20 minutes — until the jalapeño is softened and the cheese has melted and is bubbly.
Remove from oven and serve.
OPTIONAL DIPPING SAUCE -
1 cup ranch dressing
2 tablespoons sriracha
Mix the ingredients in a bowl and refrigerate until ready to serve.
Music courtesy of YouTube - Sabana Havana by Jimmy Fontanez _ Media Right Productions
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