Jalapeño Popper Bagels Bacon (Printable Version)
# What You'll Need:
→ Dairy
01 -
225 g cream cheese, softened
02 -
60 g shredded white cheddar
03 -
115 g shredded Monterey Jack, divided
→ Meat
04 -
5 slices bacon
→ Produce
05 -
2 jalapeños, minced
06 -
1 jalapeño, thinly sliced, for garnish
→ Breads
07 -
3 bagels, halved
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
Kosher salt
10 -
Freshly ground black pepper
# Preparation Steps:
01 -
Preheat oven to 175°C. In a large nonstick skillet over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper towel–lined plate and allow to drain. Chop bacon once cooled.
02 -
In a large bowl, combine softened cream cheese, shredded white cheddar, 60 g Monterey Jack, minced jalapeños, and garlic powder. Fold in chopped bacon and season generously with kosher salt and freshly ground black pepper.
03 -
Arrange bagel halves cut side up on a baking sheet. Evenly spread each half with the prepared cheese mixture. Sprinkle remaining 55 g Monterey Jack over the tops. Bake for 10–12 minutes, or until bagels are heated through and cheese is melted.
04 -
Top each bagel half with a thin slice of jalapeño. Serve immediately.
# Additional Tips:
01 -
For extra heat, leave some jalapeño seeds in the mixture or add a pinch of cayenne pepper.