Jalapeño Poppers

Ingredients: 

12 large jalapeno peppers 3"-4" length

4 slices of bacon cut into small pieces

8 ounces cream cheese (block of Philly) softened

1/2 teaspoon garlic powder

1/4 cup scallions chopped

1 cup cheddar grated

1 tablespoon butter melted

1/3 cup panko breadcrumbs

 Salt & pepper to taste

Directions:

• Preheat your oven to 400F and move the rack to the top third of the oven. 
• Cook the bacon in a skillet until crispy.
• Slice the jalapeno peppers in half lengthwise and remove the seeds and the ribs (leave some pith/membrane in for extra spice if you like). Recommended use rubber gloves when handling hot peppers. 
• Add the cream cheese to a medium bowl, along with the garlic powder, scallions, and cheddar cheese. Once the bacon is cooked, spoon it out of the pan and into the bowl (leave most of the bacon fat in the pan but add a little to the cheese mixture to add more flavor). Mix/mash together until you've got a smooth mixture.
• Spoon the filling into each jalapeno pepper half, pressing it down so the surface is even for the panko topping. 
• Add the butter to a small bowl, melt it in the microwave, and then stir in the panko. Sprinkle over each pepper half (I find it easiest to do this by hand).

Bake the jalapeno poppers uncovered for 20-25 minutes, season with salt & pepper if needed, and let them cool for a few minutes before enjoying. 

Source & Image: brit.co