Jalapeño Popper Bites

Jalapeño Popper Bites
  • for 12 servings
  • 2 cups panko breadcrumbs (100 g)
  • 2 cups shredded cheddar cheese (200 g), plus more for topping
  • 2 large eggs
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • nonstick cooking spray, for greasing
  • 10 oz cream cheese (285 g)
  • 4 strips bacon, cooked and chopped
  • 4 jalapeñoes, seeded, diced, plus 24 sliced for topping
  1. In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
  2. Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
  3. In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
  4. Preheat oven to 375°F (190°C).
  5. Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
  6. Bake for 10 minutes, or until the cups are golden brown.
  7. Enjoy!