Ingredients:

  • 8 slices (225g) thick-cut bacon, diced
  • 6-8 medium (200g) fresh jalapeños, deseeded and finely diced
  • 3 cloves garlic, minced
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) full-fat sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1.5 cups (150g) sharp cheddar cheese, freshly shredded
  • 1 cup (100g) Monterey Jack cheese, freshly shredded
  • 1/2 cup (30g) Panko breadcrumbs
  • 1/4 cup (25g) parmesan cheese, finely grated
  • 2 tbsp (30g) unsalted butter, melted
  • 2 tbsp green onions, thinly sliced

Instructions:

  1. Place diced bacon in a cold skillet over medium heat. Cook 8 mins until crisp and mahogany brown.
  2. Remove bacon but keep 1 tablespoon of fat. Add diced jalapeños. Cook 5 mins until softened and fragrant.
  3. Stir in minced garlic. Cook 1 min until aromatic but not browned.
  4. In a large bowl, combine softened cream cheese, sour cream, and mayo. Mix until smooth and free of lumps.
  5. Stir in the cooked bacon, sautéed peppers, cheddar, and Monterey Jack. Mix until evenly distributed.
  6. Spread the mixture into a 9 inch baking dish or your cast iron skillet. Smooth the top with a spatula.
  7. In a small bowl, toss Panko, parmesan, and melted butter. Mix until it looks like wet sand.
  8. Sprinkle the Panko mixture evenly over the cheese base.
  9. Place in a preheated oven at 350°F (180°C). Bake 20 mins until the edges bubble and the top is golden.
  10. Sprinkle with fresh green onions. Let sit for 5 mins before serving to allow the cheese to set slightly.