Jalapenos Rellenos con Queso y Bacon - Botana Jalapeño Poppers | The Frugal Chef

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

Prepare the filling for the jalapeños by mixing together 4 ounces of softened cream cheese, 1 cup of shredded cheddar cheese, and 1 cup of shredded Monterey Jack cheese.

Add 1 egg yolk to the cheese mixture.

Cook 6 pieces of bacon until crispy, then chop into small pieces and add to the cheese mixture.

Chop 2 green onions and add them to the mixture, including both the dark green and white parts.

Add 3 teaspoons of chopped cilantro, 2 teaspoons of lime juice, 1 teaspoon of cumin, and 1/2 teaspoon of black pepper to the mixture.

Add 2 tablespoons of panko breadcrumbs to the mixture and mix everything well.

Put on gloves to handle the jalapeños to avoid burning your hands.

Cut the tops off of 8 large jalapeños and slice them in half lengthwise, removing the membranes and seeds with a teaspoon.

Fill each jalapeño half with the cheese mixture.

Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).

Place the filled jalapeños in a cast iron skillet or any baking dish, optionally lining it with parchment paper to prevent sticking.

Bake the jalapeños in the oven for 14 to 18 minutes until they are softened and the cheese is melted.

While the jalapeños are baking, prepare a quick dipping sauce using ranch dressing and 2 tablespoons of apple cider vinegar, mixing them together.

After 20 minutes, remove the jalapeños from the oven and let them rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens