For Final Assembly

Jalapeno prep:

Slice jalapenos to 1/8” thin slices on a mandolin. Fry for 30 seconds in 350f degree hot deep pot with neutral oil or in the air fryer at 400f degrees for 3 mins. Transfer to paper towel. Reserve until ready to use.

Panko prep:

In a pan, toast Panko bread crumbs with a small amount of oil or butter to toast, stirring often until golden over medium heat. Reserve.

Final build:

Lay chips onto even layer on sheet tray. Top each chip with one slice of fried jalapeno. Place one scoop of Jalapeno Popper Cheese mixture on top. Pipe one dollop of Lay’s Ranch on top. Add a small amount of green onions/chives, bacon, and fried panko bread crumbs. Serve immediately.

For Jalapeno Popper Cheese Mix

Add cream cheese to a stand mixer with paddle attachment.

Mix on medium speed until cream cheese is softened.

Add sour cream and salt, continue mixing for 1 min.

Add remainder of ingredients and mix on speed 1 or low until thoroughly incorporated.

Transfer to an airtight container and refrigerate overnight.

Next day, using a small truffle scoop, portion dip and transfer to a parchment lined sheet tray.

Cover and return to refrigerator until ready to use.

If piping, transfer mixture straight from stand mixer to piping bag.

Cut tip to at least ½ inch and pipe cheese onto parchment lined tray into 1 tsp sized drops.

Cover and chill overnight.