Poblanos are the slightly larger, milder cousin of the well-known Jalapeño pepper, just as delicious with a little less heat, but more flavorful than a bell pepper. My version of this popular appetizer is a perfect finger food for parties, or a pre-dinner snack while everyone's hanging out in the kitchen waiting for taco night. Offering both Poblanos and Jalapeños gives everyone the option to choose their preference. Turn up the heat a few extra notches by adding chopped pickled jalapeños into the filling.
Ingredients
- 4-5 Medium Poblano Peppers and/or Jalapeños
- 4 Slices Cooked Bacon
- 6 oz Cream Cheese, softened
- 1 Scallion (green onion)
- ¼ C. Cheddar Cheese, Grated
- 3 Tbsp. Panko Breadcrumbs
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
Directions
Step 1: Preheat oven to 350 ℉.
Step 2: Gather all of your ingredients. Make sure your peppers and scallion have been cleaned and dried.
Step 3: Wearing a pair of gloves (to protect your hands from capsaicin, the chemical found in the seeds and membrane than can irritate and burn the skin), carefully slice the peppers in half. Be mindful to cut evenly through the stem so that each piece has a half of the stem intact.
Step 4: Using your paring knife, carefully run the tip of the blade beneath the membrane and seeds, only going as far as the inner layer of the pepper. Using your gloved fingers, remove entirely, and discard. Once you have finished cleaning your peppers, it is safe to remove your gloves and wash your hands. Note: If using non-disposable kitchen gloves, wash your gloves thoroughly before removing.
Step 5: Place your hallowed peppers onto a sheet pan and set aside.
Step 6: In a medium mixing bowl, combine softened cream cheese, cheddar cheese and garlic powder.
Step 7: Chop bacon into small crumbles, and then slice about a ¼ cup's worth of scallions.
Step 8: Add both the bacon and the scallions to the mixing bowl and season with salt and pepper. Mix thoroughly.
Step 9: Move your combined mixture in a small bowl.
Step 10: Picking up one pepper half at a time, fill each cavity with the prepared mixture.
Step 11: Sprinkle each half with panko breadcrumbs, and a light sprinkle of salt to season.
Step 12: Move the sheet pan into the preheated oven and bake for 30 minutes.
Step 13: After 30 minutes, turn on the oven's broiler setting to high. Broil peppers for 2-3 minutes or until the tops are a crunchy, golden brown.
Step 14: Allow peppers to cool just a few minutes before serving!
Bacon and Cheese Stuffed Poblano and Jalapeños
Equipment
- Cutting Board
- Chef's Knife
- Small Paring Knife
- Small Mixing Bowl
- Medium Mixing Bowl
- Rubber Spatula
- Spoon
- Kitchen (or disposable) Gloves
- Sheet Pan
Ingredients
- 4-5 Medium Poblano and/or Jalapeño Peppers
- 4 Pieces Cooked Bacon
- 6 oz. Cream Cheese at room temperature
- ¼ Cup Cheddar Cheese shredded
- 1 Each Scallion (green onion)
- 1 Tbsp. Garlic Powder
- 1 tsp. Kosher Salt to taste
- ½ tsp. Black Pepper freshly ground
- 3 Tbsp. Panko Breadcrumbs
Instructions
- Preheat oven to 350 ℉.
- Gather all of your ingredients. Make sure your peppers and scallion have been cleaned and dried.
- Wearing a pair of gloves (to protect your hands from capsaicin, the chemical found in the seeds and membrane of hot peppers than can irritate and burn the skin), carefully slice the peppers in half. Be mindful to cut evenly through the stem so that each piece has a half of the stem intact.
- Using your paring knife, carefully run the tip of the blade beneath the membrane and seeds, only going as far as the inner layer of the pepper. Using your gloved fingers, remove entirely, and discard. Once you have finished cleaning your peppers, it is safe to remove your gloves and wash your hands. Note: If using non-disposable kitchen gloves, wash your gloves thoroughly before removing.
- Place your hallowed peppers onto a sheet pan and set aside.
- In a medium mixing bowl, combine softened cream cheese, cheddar cheese and garlic powder.
- Chop bacon into small crumbles, and then slice about a ¼ cup's worth of scallions.
- Add both the bacon and the scallions to the mixing bowl and season with salt and pepper. Mix thoroughly.
- Move your combined mixture in a small bowl.
- Picking up one half at a time, fill each cavity with the prepared mixture.
- Sprinkle each half with panko breadcrumbs, and a light sprinkle of salt to season.
- Move the sheet pan into the preheated oven and bake for 30 minutes.
- After 30 minutes, turn on the oven's broiler setting to high. Broil peppers for 2-3 minutes or until the tops are a crunchy, golden brown.
- Allow peppers to cool just a few minutes before serving!
