1

Preheat the oven to 400 F.

2

Cut the tops off the jalapeño peppers and slice the peppers in half lengthwise. Scoop out the seeds and membranes and discard. Place the peppers on a Chinet Classic® platter and set aside.

3

Cook bacon in a pan over medium heat until crispy. Transfer cooked bacon to a Chinet Classic® dinner plate and dab with a paper towel to remove any excess liquids. Leave the rendered bacon fat in the pan.

4

Add crawfish tails to the pan and cook for 5-6 minutes until cooked through and internal temperature reads 185 F. Turn the heat off from underneath the pan.

5

Once the bacon is cool enough to handle, chop it into small pieces.

6

Add whipped cream cheese to a large mixing bowl. Use a slotted spoon to transfer the cooked crawfish tails to the mixing bowl, then add shredded cheese, chopped bacon, garlic powder, Cajun seasoning, hot sauce, and green onions. Stir to thoroughly combine.

7

Spoon about two tablespoons of the crawfish mixture into each jalapeño, creating a small mound. Place the stuffed peppers back onto the Chinet Classic® platter.

8

Stir panko breadcrumbs and Parmesan cheese together in a Chinet Classic® 16oz bowl. Spoon the breadcrumb mixture over the stuffed jalapeños, then spray with baking spray.