- 6 small to medium jalapeno chiles
- 12 oz Harmons jalapeno cheddar cheeseball, softened
- 8 slices bacon, cooked and chopped
- 3 Tbsp melted butter
- 1/2 cup panko dried breadcrumbs
- Pinch of salt
Preheat oven to 375° and line a rimmed baking sheet with parchment paper or a silicone mat.
Use gloves prior to handling jalapenos. Slice jalapenos lengthwise and scoop out seeds and white membranes, as desired.
In a small bowl, combine jalapeno cheddar cheeseball and bacon and stir to combine. If needed, heat for a couple of seconds in microwave to soften to a piping consistency. Transfer mixture to a resealable plastic bag, remove air and seal. Fill jalapeno halves with cheese mixture.
In a small bowl, combine butter, panko and salt. Divide panko mixture evenly over tops of cheese-filled jalapenos.
Bake until topping is browned and the cheese is melted, 18-20 minutes.