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(10)
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Step 1
In a medium sized bowl, combine 4 tbsp breadcrumbs, 2 tbsp parmesan, 1 tsp smoked paprika and a pinch of salt & pepper (to taste). Place to one side.
Step 2
Next, fry 5oz/150g diced bacon in a pan over medium heat (use oil as needed) until nice and crispy. When cool enough to handle, combine in a separate bowl with 9oz/250g cream cheese, diced green/spring onion and 1cup/100g grated cheddar cheese. Place to one side.
Step 3
Grab your jalapeños and slice them vertically, forming two boat-like shapes. Deseed with a teaspoon and begin filling with your cream cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on jalapeño size. Use gloves if concerned about spreading spice.
Step 4
Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
Step 5
Evenly space out on a baking tray and bake for around 8-10 mins at 200C/390F just to heat through the centre, just until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top (see notes). Allow to cool for a few minutes and tuck in!