Jalapeno Poppers

Steps

1. Cook the bacon slices in a large skillet over medium heat for 3 minutes on each side. When crispy and browned, transfer the slices to a paper towel-lined plate and cool. (Reserve 2 tsp of rendered bacon fat, if desired, to replace the butter in the final step) Chop the bacon and set it aside. Preheat the oven with a rack in the center to 400°F.

2. Make the filling - Use a medium bowl and a fork to mash the cream cheese, cheddar cheese, chives, garlic, salt and pepper until combined.

3. Slice the jalapeños lengthwise in half and use a spoon to scrape out the seeds and membrane. *I recommend using kitchen gloves.

4. Stuff the jalapeños with the cream cheese mixtures until the filling is level with the sides of the pepper, and be careful not to overfill. Arrange the peppers on a lined baking sheet in a single layer.

5. Make the topping - Combine the panko with the melted butter (or the rendered fat) in another medium bowl. When the crumbs are all moistened, stir in the chopped bacon bits, and then spoon 1 tsp of the mixture over each stuffed pepper.

6. Bake the stuffed jalapeños for 17-20 minutes in a 400°F oven until they are tender and the panko topping is crispy and browned. Remove the peppers from the oven and allow to rest for 10 minutes before serving. Garnish with chives and serve warm or room temperature.