- 20 jalapeño peppers (cut in half and seeded)
- 4 ounces sharp cheddar cheese (block)
- 8 ounces cream cheese (at room temperature)
- 1/4 teaspoon kosher salt
- 5 slices bacon (cooked crisp and crumbled)
- 1/4 cup frozen corn (thawed)
- 2 eggs (beaten)
- 1 1/2 cups panko bread crumbs
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Position the 4 mm shredding disc in the work bowl of a KitchenAid® Pro Line® 16 cup Food Processor. Use the food pusher to guide the cheddar cheese through the food tube to shred.
- Remove the shredding disc and carefully place the multipurpose blade into the work bowl. Push to lock. Add in the cream cheese and process for 20 seconds. Add in the bacon, corn, and salt and pulse 10 times to combine.
- Use a butter knife to spread 2 teaspoons of filling into the cavities of each pepper half. Dip the filled peppers into the beaten egg, then roll them in the Panko crumbs to cover completely. Place them onto the prepared baking sheet, spray tops lightly with cooking spray, and bake at 400 degrees for 15 minutes, rotating the pan halfway through.
- After 15 minutes, turn up the oven to broil and continue baking for another 6 minutes, rotating the pan as necessary to ensure even browning on all poppers. Serve with sour cream or ranch dressing.
- Tip: To give more heat flavor to the filling, add 1/2 teaspoon Sriracha, or another, hot sauce to the cheese mixture.