Basmati Jalapeño Poppers

FOR JALAPENO POPPERS:

Item	Quantity
Royal Basmati Rice, cooked	1 cup
Jalapeños, large	8 (halved, seeded)
Cream cheese, softened	4 oz
Sharp Cheddar cheese, shredded	1 cup
Green onions, finely chopped	2
Paprika	1/2 tsp
Panko breadcrumbs	1/2 cup
Olive oil	1 tbsp
Salt	1/4 tsp
Bacon, cooked and crumbled	4 slices
Fresh chives	For garnish

b) FOR THE MINT DIP:

Item	Quantity
Sour cream	3/4 cup
Dried mint leaves	1/2 tsp
Onion powder	1/2 tsp
Garlic powder	1/2 tsp
Salt	To taste

Preparation Instructions:

1. Make the Filling- In a mixing bowl, combine the cooked basmati rice, cream cheese, cheddar cheese, green onions, and paprika. Mix until thoroughly combined.
2. Stuff the Jalapeños-Spoon the rice mixture evenly into the hollowed jalapeño halves, pressing gently to ensure the filling is packed securely.
3. Prepare the Topping-In a small bowl, mix the panko breadcrumbs with olive oil and 1/4 tsp salt. Gently stir in the finely chopped bacon bits. Sprinkle this topping mix generously over the stuffed jalapeños.
4. Bake
   • Preheat your oven to 375°F (190°C).
   • Arrange the stuffed jalapeños on a lined baking sheet.
   • Bake for 20–22 minutes or until the breadcrumbs are golden and crispy and the jalapeños are tender.
5. Make the Dip- In a small bowl, combine the sour cream, dried mint leaves, onion powder, garlic powder, and salt (to taste). Stir well and refrigerate until ready to serve.
6. Garnish and Serve- Remove the jalapeños from the oven. Garnish with fresh chives before serving. Serve warm with the cool Mint Dip on the side.

The ultimate appetizer: crunchy on top, creamy inside, and kicking with flavor.

(Authentic Royal)