The MAX AC Channel #160: Jalapeño Poppers

Hello everyone and welcome back to another episode of the Max AC Channel. For this month’s theme, with school starting up once again, I thought it would be fun to make some recipes that would be great to snack on while you’re studying for your first test. So for this month, we will be doing our third round of September Snacks, where we will be taking a look at another 5 easy-to-make and delicious snacks to enjoy as the summer comes to an end. For this episode, we will be making some Jalapeño Poppers.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel f.or more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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JALAPEÑO POPPERS (12 Poppers)
Ingredients:
- 6 jalapeños of course
- 4-6 slices bacon
- 4 oz cream cheese
- 1 cup sharp cheddar cheese (or any other melty cheese) and some more for garnish
- 1-2 garlic cloves
- Some salt and pepper
- 1/3 cup breadcrumbs
- Some green onions or chives (optional)

Instructions:
1. First, preheat the oven to 400°F and if you have a convection fan option, I recommend turning this on as well. While we wait for that, we’ll prepare the rest of the ingredients, so for the jalapeños, slice each in half and scoop out the seeds and some of the membrane to make room for the filling. If you wish to make the filling spicy, give the scooped out seeds and membrane a chop and set these aside for later. Otherwise, you can just discard them if you want to keep the spice level down. Then, for the garlic cloves and green onions, mince these into small pieces. And for your cheese, give this a shred with a cheese grater, if needed.
2. Next, we’ll cook the bacon, so lay the pieces in a single layer on a large unheated cast iron pan. Then, turn the stove onto medium high heat, and once the bacon starts sizzling, cook each side for 2 minutes or until it turns golden brown. Then, remove the bacon onto paper towels to cool and drain, but leave the rendered fat in the pan.
3. Next, we’ll pretoast the breadcrumbs, so bring the heat down to medium heat, and then add in the breadcrumbs and some salt. If you need to, you can add more oil, but there should be plenty of fat from the bacon. Give this a light toast, about 1-2 minutes or so, stirring regularly, until it’s evenly golden. I accidentally burnt my breadcrumbs a little bit since the oil was hotter than I expected, so just try to pay attention to the breadcrumbs and take it off the heat if it’s browning too much. But once they’re ready, transfer your toasted breadcrumbs to a bowl and set them aside for later.
4. Once your bacon has cooled down and crisped up, finely chop them into crumbs. Then, transfer about 3/4ths of the bacon into a large bowl (saving the rest for later topping), and add in the cream cheese, most of the cheddar cheese, minced garlic cloves, jalapeño seeds and membranes (if using), and some more salt and pepper to the same bowl, and give this a stir, until everything is well combined.
5. Once your filling is ready, stuff the jalapeño halves with the filling, by scooping about 1-2 tablespoons of filling to fill each of the jalapeños slightly above the rim, making sure not to overflow them.
6. Then, place your filled peppers on a wire rack set on top of an aluminum foil-lined baking sheet, and top them with the rest of the shredded cheese, pressing it down to help the cheese stick to the filling. And then, spoon over your pretoasted breadcrumbs over the cheese.
7. The oven should be done preheating by now, so place your prepared peppers into the oven and bake them for 10-15 minutes, or until the cheese is melted and jalapeños have softened slightly.
8. Once the poppers are fully cooked, transfer them immediately to a serving plate, sprinkling them with some of the reserved bacon and green onions, if desired. And with that, your Jalapeño Poppers are ready to eat.