1/3 cup provolone cheese, finely chopped
9 Jalapenos, halved and de-seeded
2 cups panko breadcrumbs
1 cup cheddar crackers, finely ground
1 1/2 cups AP flour
2 eggs, scrambled
Directions
In a hot pan, cook the Butterball Turkey bacon over medium high heat until crispy and golden - about 5-6 minutes. Set aside and allow to cool.
In a large mixing bowl, combine the cream cheese, cheddar, parmesan, provolone, and crispy turkey bacon. Mix well to combine and set aside.
In a mixing bowl, combine the panko breadcrumbs and cracker crumbs. In a separate bowl, add the AP flour. In another bowl, whisk the eggs with a splash of water.
Dip each jalapeno half in the flour, followed by the egg, followed by the breadcrumb mixture. Transfer to a lined baking sheet. Repeat until each half is coated in the breadcrumbs. Fill each jalapeno half with about a tablespoon of the cream cheese filling, and repeat until all of the mixture has been stuffed into the jalapenos.
Bake at 425 for 15 minutes.
Remove and serve with a side of ranch for dipping. Enjoy!
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