Yields 24 poppers
6 slices of bacon
2 tablespoons of Bellisari’s Blue Cheese, Honey and Shallot Spread
12 jalapeno chilies, halved lengthwise with stems left intact, (ribs and seeds removed)
2 ounces of cream cheese, softened
3 ounces of minced fresh cilantro
2 scallions, sliced thin
2 tablespoons panko breadcrumbs
1 large egg yoke
2 teaspoons lime juice
1 teaspoon ground cumin
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel-lined plate. When bacon is cool enough to handle, chop fine and set aside.
Season jalapeños with salt and place cut side down on wire rack. Bake until just beginning to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapeños cut side up.
Mix Bellisari’s Blue Cheese, Honey & Shallot Spread, cream cheese, scallions, cilantro, panko, egg yolk, lime juice, cumin and bacon(leaving some aside to garnish) together in bowl until thoroughly combined. Divide cheese mixture among Jalapeños, pressing into cavities. Bake until jalapeños are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve.