íngredíents (check líst):
ínstructíons:
- 10 Jalapeños
- 9oz / 250g Cream Cheese
- 5oz / 150g Streaky Bacon, fínely díced (or bacon of choíce)
- 1 cup / 100g Cheddar Cheese, fínely grated
- 1 Green/Spríng Oníon, fínely díced
- 4 tbsp Dry Breadcrumbs (can use Panko!)
- 2 tbsp Parmesan, fínely grated
- 1 tsp Smoked Papríka
- Salt & Black Pepper, to taste
- Olíve Oíl, as needed
- Sour Cream, to serve
ínstructíons:
- ín a medíum sízed bowl, combíne 4 tbsp breadcrumbs, 2 tbsp parmesan, 1 tsp smoked papríka and a pínch of salt & pepper (to taste). Place to one síde.
- Next, fry 5oz/150g díced bacon ín a pan over medíum heat (use oíl as needed) untíl níce and críspy. When cool enough to handle, combíne ín a separate bowl wíth 9oz/250g cream cheese, díced green/spríng oníon and 1cup/100g grated cheddar cheese. Place to one síde.
- Grab your jalapeños and slíce them vertícally, formíng two boat-líke shapes. Deseed wíth a teaspoon and begín fíllíng wíth your cream cheese míxture. You want them fílled to just above level heíght, around 1 tbsp per 'boat' should be fíne, dependíng on jalapeño síze. Use gloves íf concerned about spreadíng spíce.
- Flíp each boat upsíde down ín to your breadcrumb míxture and gently press so the crumbs attach, formíng the críspy layer.
- Evenly space out on a bakíng tray and bake for around 8-10 míns at 200C/390F just to heat through the centre, just untíl they start to bubble. Then swítch to the gríll and broíl for around 5 míns or untíl golden and críspy on top (see notes). Allow to cool for a few mínutes and tuck ín!
Source: https://www.dontgobaconmyheart.co.uk/baked-jalapeno-poppers/
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