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Effingham Magazine

Jalapeño Popper Crisps


4 slices bacon

1 c. finely shredded Parmesan

1/2 c. shredded cheddar (preferably aged)

1 jalapeño, sliced thinly

Freshly ground black pepper



  1. Preheat oven to 375º. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. 
  2. Spoon about 1 tablespoon of Parmesan into a small mound on a large baking sheet and top with about tablespoon of cheddar cheese. Carefully pat down cheeses and top with a jalapeño slice. Sprinkle with bacon and season with pepper. Repeat with remaining ingredients. 
  3. Bake until crispy and golden, about 12 minutes. 
  4. Let cool slightly on pan before serving.