Crispy Baked Jalapeño Poppers

íngredíents (check líst):

• 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:

1. 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.
2. 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.
3. 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.
4. Flíp each boat upsíde down ín to your breadcrumb míxture and gently press so the crumbs attach, formíng the críspy layer.
5. 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/