Jalapeño Popper Deviled Eggs


Jalapeño Popper Deviled Eggs

Ingredients

  • 1/2 cup shredded pepper jack cheese
  • 12 hard cooked eggs
  • 3 Tablespoons mayonnaise
  • 3 Tablespoons cream cheese, softened
  • 1 Jalapeño, seeded and finely chopped
  • 3 Tablespoons sliced green onions
  • Salt and pepper
  • 3 slices bacon, crisp cooked and finely crumbled
  • Chili powder

Preparation

  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle.
  4. Repeat with remaining cheese, allowing 2 inches between circles.
  5. Bake for 7 to 8 minutes or until bubbly and lightly golden.
  6. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper.
  7. Place cheese crisps on a wire rack; cool completely.
  8. Once cool, break cheese crisps into smaller pieces.
  9. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.
  10. Place yolks in a small bowl; mash with a fork.
  11. Add mayo, cream cheese, jalapeno, green onions; mix well
  12. Season to taste with salt and pepper.
  13. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon.
  14. Sprinkle with chili powder
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