Category: Appetizer, Snack, Side Dish

Yield: 60 bites

Ingredients:

• 140 g cream cheese, room temperature
• 70 g Once Again Creamy Peanut Butter, unsweetened
• 2 g kosher salt
• 20 g cooked bacon, crumbled
• 20 g panko breadcrumbs
• 80 g easy-melting shredded cheese such as Monterey jack or mozzarella
• 4-5 jalapeños
• Chives, for serving
• Ranch dressing or sour cream, for serving

Directions:

• Mix the Filling and the Topping: Combine cream cheese, peanut butter and salt until smooth; set aside. Mix bacon, panko breadcrumbs and cheese together; set aside.
• Prepare the Jalapeños: Slice jalapeños ¼” thick. Remove ribs and seeds with a small round cutter, if desired to reduce heat. Fill the middle of each jalapeno slice with a teaspoon of peanut butter cream cheese and place onto a parchment-lined baking sheet. Space jalapeño slices 3” apart. Cover each jalapeño slice with a tablespoon of the cheese topping covering the edge and sides of the jalapeño leaving the center uncovered.
• Bake and Finish: Bake at 350 °F for 15-20 minutes or until cheese is melted and browned. Top bites with chopped chives while still warm. Let bites cool slightly before removing from the trat. Serve with a side of ranch dressing, sour cream or preferred sauce.