Ingredients:

  • 12 large firm Jalapeno peppers
  • 1 tsp Olive oil
  • 8 oz Full-fat cream cheese, softened
  • 4 oz Sharp Pepper Jack cheese, freshly grated
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1 tbsp Fresh chives, finely minced
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp Butter, melted
  • 4 strips bacon, cooked and crumbled (optional)

Instructions:

  1. Preheat your oven to 400°F. Wait until the light goes off to ensure it's truly at temperature.
  2. Slice the peppers in half lengthwise. Wear gloves to avoid transferring oils to your eyes or skin later.
  3. Remove seeds and white membranes. Note: This is where the heat lives, so leave a few seeds if you want a real kick.
  4. Lightly brush the outsides of the peppers with olive oil. Bake 5 mins until they just start to soften but aren't charred yet.
  5. In a medium bowl, beat the softened cream cheese with garlic powder and smoked paprika. Mix until silky.
  6. Add the freshly grated Pepper Jack and chives to the bowl. Stir by hand to keep the cheese shreds intact for better melting.
  7. Fill each pepper half with the cheese mixture. Do not overfill or it will spill over the sides like a volcano.
  8. Mix the Panko with melted butter and the optional bacon crumbles. Toss until it looks like wet sand.
  9. Top each pepper with a generous amount of the Panko mixture. Press down lightly so it adheres to the cheese.
  10. Place on a parchment lined sheet. Bake for 12 minutes until the topping is golden and the cheese is bubbling.