Crispy Bacon Jalapeño Poppers
These are the poppers that disappear first at any get-together. Bacon and panko folded through a cream cheese and cheddar filling, stuffed into jalapeños, and baked until golden.
The bacon gets cooked twice, lightly in the pan first and then again in the oven with the poppers, so it stays golden without burning by the time everything’s ready.
Serve them with the honey mustard mayo, it’s blended fresh with a stick blender and takes the whole thing up a level.
Crispy Bacon Jalapeño Poppers
BACON · APPETISER · MEDIUM
Every Popper Holds Its Shape
Packing the filling in firmly and mounding it above the edge means the poppers hold their shape properly once baked, instead of collapsing or looking half empty.
Frying the bacon lightly before it goes in the oven means it finishes perfectly golden rather than burnt, since it gets a second round of heat with the poppers themselves.
And the honey mustard mayo isn't an afterthought, it's genuinely worth making from scratch and keeping around for more than just this recipe.
Crispy Bacon Jalapeño Poppers
Ingredients
Jalapeño Poppers
- 12 whole Jalapeños Halved & Deseeded
- 6 rashers Bacon Diced
- 25 g Panko Breadcrumbs
- 220 g Cream Cheese Softened
- 80 g Cheddar Cheese Grated
- 2 Spring Onion (Scallion) Sliced
- 2 Garlic Cloves Minced
- 3 g Coriander (Cilantro) Chopped
- Smoked Paprika Sprinkle
- Salt & Pepper To Taste
Honey Mustard Mayonnaise
- 1 Whole Egg
- 15 ml White Vinegar
- 5 g Dijon Mustard
- 180 ml Neutral Oil
- 60 g Honey
- 30 g Dijon Mustard
- Salt & Pepper To Taste
Method
Jalapeño Poppers
- Preheat the 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, while it's still cold, add the bacon and fry until very lightly golden. Remove and place into a mixing bowl along with the panko breadcrumbs. Mix to combine.
- In a separate bowl, add the softened cream cheese, cheddar cheese, ¾ of the bacon and panko mix, spring onion root ends, coriander, garlic, smoked paprika, 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 mix, cracked black pepper, and a small drizzle of olive oil.
- Bake for 10-12 minutes, or until golden and soft.
- Serve with the honey mustard mayonnaise and garnish with the reserved spring onion.
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 the honey, additional Dijon mustard, and seasoning to taste. Blend again and store in the fridge.
