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Bacon and Cheese Stuffed Poblano and Jalapeños

This popular appetizer, perfect for your next Mexican-themed dinner party or Taco Tuesday, offers a combination of both poblano and jalapeño peppers to satisfy both mild palate as well as those who like a little more heat!
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Course: Appetizer, Snack
Cuisine: Mexican
Keyword: Appetizer, Poblano Peppers
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 235kcal

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!

Nutrition

Serving: 62g | Calories: 235kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5.8g | Saturated Fat: 3.4g | Cholesterol: 37mg | Sodium: 291mg | Potassium: 37mg | Fiber: 0.7g | Sugar: 16g | Vitamin A: 10IU | Calcium: 47mg | Iron: 0.4mg