These Crispy Bacon Jalapeño Poppers Are The Perfect Table Filler And Snack.
Popping with flavour, these crispy bacon jalapeño poppers are the perfect snack, side dish or table filler at any style gathering. They’re filled with crispy bacon and cream cheese to create an incredible explosion of flavours. Please enjoy these crispy bacon jalapeño poppers recipe.
Crispy Bacon Jalapeño Poppers
Ingredients
- 12 - Jalapeños, Halved & Deseeded
- 6 - Bacon Rashers, Diced
- ½ Cup (25g) - Panko Breadcrumbs
- 220g (7.76oz) - Cream Cheese, Softened
- 80g (2.82oz) - Cheddar Cheese, Freshly Grated
- 2 - Spring Onion (Scallion) Thinly Sliced & Separated
- 2 - Garlic Cloves, Minced
- 3g (0.11oz) - Coriander (Cilantro), Roughly Chopped (Optional)
- Smoked Paprika To Taste
- Small Drizzle Olive Oil
- Seasoning To Taste
Honey Mustard Mayonnaise
- 1 - Whole Egg (You can use pasteurised if needed)
- 2 ½ tsp (15ml) - White Vinegar
- 1 tsp (10g) - Dijon Mustard
- 200ml (210g) - Neutral Flavoured Oil
- 3 Tbsp (60g) - Honey
- 2 Tbsp (60g) - Dijon Mustard
- Seasoning To Taste
Method
- Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
- Remove the stems from the jalapeños, slice them in half and scoop out the pith and seeds.
- Place a pan over medium heat and whilst cold, add in the bacon and fry until very lightly golden. Remove and place into a mixing bowl along with the panko bread crumbs. Mix to combine.
- In a separate bowl, add the softened cream cheese, cheddar cheese, ¾ of the bacon and panko bread crumb mix, spring onion (scallion) root ends, coriander (cilantro), garlic and seasoning to taste. Mix well until smooth.
- Stuff the jalapeños with the cream cheese mixture and place them onto the lined baking tray. Sprinkle over the remaining bacon and panko bread crumbs mix, cracked black pepper and a small drizzle of olive oil.
- Bake in the preheated oven for 10-12 minutes or until golden and soft.
- Serve with the honey mustard mayonnaise and garnish with spring onion (scallion)
Honey Mustard Mayonnaise
- Place the whole egg, white vinegar, dijon mustard and oil into a tall jar or container. Blend with an immersion blender until smooth and thick.
- Add in the honey, additional dijon mustard and seasoning to taste, blend again and store in the fridge.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Jalapeño Poppers Storage Instructions
To store, place the jalapeño poppers in the fridge for up to 3 days and in the freezer for up to 4 months, both held in an airtight container.
Jalapeño Poppers Reheating Instructions
To reheat, place the jalapeño poppers into the oven on a lined baking tray set at 180.c – 350.f and bake for 10-12 minutes or until hot throughout and soft.
Honey Mustard Mayonnaise
I’ve made and served the crispy bacon jalapeño poppers with honey mustard mayonnaise. This can be substituted with any of your favourite sauces and or dips.
If you make the honey mustard mayonnaise, it can be stored in a clean or sterilised jar or container for up to 1 week in the fridge. If you are concerned about raw egg mayonnaise, use pasteurised eggs instead.
Watch How To Make The Recipe
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