Photo by Iuliia Nedrygailova
Makes 24
8 ounces cream cheese, softened
½ cup sharp cheddar cheese, shredded
2 tablespoons chopped chives
12 jalapeño peppers, halved and seeded
¼ cup seasoned breadcrumbs
2 teaspoons unsalted butter, melted
4 slices bacon, cooked and crumbled into bits
Preheat oven to 400 F. In a medium bowl, mix cream cheese, cheddar and chives. Stuff peppers with cheese mixture, even with the sides; do not overfill. Arrange on a foil-lined baking sheet in a single layer.
In another small bowl, mix breadcrumbs and butter until moistened, then add crumbled bacon. Spoon mixture over peppers. Bake for 17–20 minutes until peppers are tender and breading is crispy and browned. Remove from oven and let rest for 10 minutes before serving. Garnish with additional chopped chives, if desired, and serve warm or room temperature.
Chef's tip: Handling jalapeño peppers. Always wear food-grade plastic or vinyl gloves when handling jalapeño or any spicy peppers. Avoid touching eyes or sensitive areas. Wash hands thoroughly with soap and water after handling.
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