Stuffed & Roasted Jalapeño Halves Recipe

Time1h

Serves10

lump crab, bacon, cheddar, fontina, cream cheese, caramelized onions

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Ingredients

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1
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.
2
Caramelize the Onions
In the same skillet, add sliced onions and cook over low heat, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Set aside to cool.
3
Prepare the Filling
In a large mixing bowl, combine the lump crab meat, crumbled bacon, shredded cheddar cheese, shredded fontina cheese, softened cream cheese, caramelized onions, salt, and black pepper. Mix until well combined.

4
Prepare the Jalapeños
Preheat your oven to 375°F (190°C). Cut the jalapeños in half lengthwise and remove the seeds and membranes to reduce heat (optional).
5
Stuff the Jalapeños
Using a spoon, generously fill each jalapeño half with the crab and cheese mixture, pressing down slightly to ensure it's packed in.

6
Bake the Stuffed Jalapeños
Place the stuffed jalapeños on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the jalapeños are tender and the cheese is bubbly and golden.
7
Serve
Remove from the oven and let cool slightly before serving. Enjoy your stuffed and roasted jalapeño halves warm!