National #CheeseLoversDay is January 20th, enjoy one of our cheesiest recipes. Spicy jalapeños stuffed with cream cheese, sharp cheddar, crisp bacon, and topped with crunchy panko. View our highlight reel and try the recipe yourself–you’ll be very pleased with both.
Our Videography Process
Our stuffed jalepeño shoot included two sets with two cameras over one and a half days. We shot at three different frame rates for the various shots. The jalapeños with water splashing and our jalapeño chop was shot high-speed at 480fps to capture every minute detail. Our panko sprinkle and cheese shredding was also captured at 480fps, while the rest of our shots consisted of 240fps & traditional 30fps. Each shot required it’s own, unique lighting–but having two sets kept us moving swiftly throughout the days. Our edit included mixing in both fast and slow motion, cut beautifully to the music.
Recipe: Bacon Stuffed Jalapeño Poppers
Ingredients
12 jalapeño peppers
6 ounces cream cheese, softened
1 teaspoon garlic powder
4 ounces sharp cheddar finely shredded
6 slices of crispy bacon or 3-4 tablespoons of bacon bits
¼ cup panko bread crumbs
1 tablespoon butter, melted
2 tablespoons chives finely chopped, optional
Instructions
Cook bacon.
Preheat oven to 400°F.
Wearing gloves, slice the jalapeños in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
In a bowl mix cream cheese, garlic powder, cheddar cheese, chives and bacon. Keep 1 ounce of cheddar to the side.
In a separate bowl, combine panko crumbs and melted butter.
Fill jalapeños with the cheese mixture. Top with 1 ounce of cheddar and panko crumbs.
Place on a baking pan and bake 20 minutes or until golden.
For a crispier top, turn oven to broil and bake another 1-2 minutes, watching carefully.
Cool 5-10 minutes before serving with ranch or blue cheese dressing.