This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Utensils
Medium Bowl
Small Bowl
Ninja Sheet Pan
Step 1
If the jalapenos have stems, cut them off flush with the tops of the Chili’s. Slice the jalapenos in half lengthwise and scoop out the seeds. For milder popper’s, remove the white membranes (the ribs).
Step 2
In a medium bowl, mix the cream cheese, chili powder, and shredded cheese. Spoon the cheese mixture into the jalapeno halves and place them on the sheet pan if the jalapenos roll or move, use a vegetable peeler to scrape away a thin layer of skin on the base so they are more stable.
Step 3
In a small bowl, stir together the bacon, panko, butter. Top each of the jalapeno house with the panko mixture.
Step 4
Select AIR ROAST, set temperature to 375 F, and set time to 15 minutes. Select START/PAUSE to begin preheating.
Step 5
Once the unit has preheated, slide the pan into the oven.
Step 6
After 7 to 8 minutes rotate the pan 180 degrees and continue cooking until the peppers have softened, the filling is bubbling, and the panko is browned.
Step 7
When cooking is complete, remove the pan from the oven. Let the poppers cool for a few minutes before serving.
If the jalapenos have stems, cut them off flush with the tops of the Chili’s. Slice the jalapenos in half lengthwise and scoop out the seeds. For milder popper’s, remove the white membranes (the ribs).
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Step 2 of 7
In a medium bowl, mix the cream cheese, chili powder, and shredded cheese. Spoon the cheese mixture into the jalapeno halves and place them on the sheet pan if the jalapenos roll or move, use a vegetable peeler to scrape away a thin layer of skin on the base so they are more stable.
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Step 3 of 7
In a small bowl, stir together the bacon, panko, butter. Top each of the jalapeno house with the panko mixture.
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Step 4 of 7
Select AIR ROAST, set temperature to 375 F, and set time to 15 minutes. Select START/PAUSE to begin preheating.
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Step 5 of 7
Once the unit has preheated, slide the pan into the oven.
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Step 6 of 7
After 7 to 8 minutes rotate the pan 180 degrees and continue cooking until the peppers have softened, the filling is bubbling, and the panko is browned.
12
large jalapeno Peppers (about 3 inches long)
180g
cream cheese, at room temperature
1 teaspoon
chili powder
120g
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
25g
panko breadcrumbs
1 tablespoon
butter, melted
12
large jalapeno Peppers (about 3 inches long)
6 ounces
cream cheese, at room temperature
1 teaspoon
chili powder
4 ounces
shredded cheddar cheese
2 slices
cooked bacon, chopped finely
1/4 cup
panko breadcrumbs
1 tablespoon
butter, melted
Step 7 of 7
When cooking is complete, remove the pan from the oven. Let the poppers cool for a few minutes before serving.
