Method

Prepare the jalapeños and filling

• Make bacon and cut into ¹⁄₄″ or smaller pieces
• Cut the stem off each jalapeño and cut them in half
• Remove seeds and most of the veins (depending on how hot you want to keep them)
• In a mixing bowl with a stiff spatula
  • Combine the cream cheese and bacon
• In a small pan over medium heat
  • Melt the butter and add the panko, parmesan, and salt
  • Cook until the panko has absorbed the butter and just starts turning color

Assemble and bake

• Preheat oven to 400°F
• Fill each half-jalapeño with the cream cheese mixture
• Top with the panko mixture
• Arrange on a parchment lined baking sheet
• Bake at 400°F until the panko bits are golden and the jalapeños are slightly tender (~15–20 minutes)