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Ingredients
  • 12 jalapeños , about 7.5cm / 3″ long, cut in half and deseeded
  • subheading: FILLING:
  • 150g / 5oz streaky bacon (Note 2)
  • 250g/ 8 oz cream cheese (I use Philadelphia)
  • 200 g sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby)
  • ½ cup green onion , finely sliced (2 big stems)
  • 2 garlic cloves , finely minced
  • ¼ tsp cooking/kosher salt
  • ⅛ tsp black pepper
  • subheading: CRUNCHY TOPPING:
  • 40 g panko breadcrumbs (Note 3)
  • ⅛ tsp salt
  • 1 to 2 tbsp olive oil
  • subheading: TOPPING:
  • 1 cup ( 100 g) sharp cheddar cheese, shredded (or other cheese listed above)
  • 2 tbsp chives , finely sliced (optional garnish)
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