Bacon Cheddar Jalapeño Poppers
yield: 24
total time: 60 minutes
Ingredients
- 12 jalapeño peppers large
- 8 ounces cream cheese at room temperature
- 4 ounces sharp cheddar cheese grated, about 1 cup
- 4 ounces Monterey Jack cheese grated, about 1 cup
- 1/2 teaspoon ground cumin or more to taste
- 1/2 cup panko crumbs
- 1 tablespoon unsalted butter melted
- 12 slices thick-cut bacon cut in half into lengthwise strips
- black pepper
- kosher salt
Nutrition
- Calories : 140 calories
- Carbohydrate : 2 grams
- Cholesterol : 30 milligrams
- Fat : 13 grams
- Protein : 5 grams
- SaturatedFat : 6 grams
- Sodium : 240 milligrams
- Sugar : 1 grams
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