Ingredients:

  • 12 large fresh Jalapeño peppers
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly shredded
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • 1 tbsp fresh chives, finely minced
  • 11 slices center-cut bacon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure easy cleanup.
  2. Put on your gloves and slice the 12 jalapeño peppers in half lengthwise, keeping the stems intact if possible for a better handle.
  3. Use a small spoon to scrape out the seeds and white membranes until the interior is smooth and clean. Note: This is where most of the heat lives, so adjust based on your spice tolerance.
  4. In a medium bowl, combine the 8 oz softened cream cheese, 1 cup shredded cheddar, garlic powder, onion powder, smoked paprika, and minced chives.
  5. Mix the filling with a sturdy spatula until the colors are completely marbled and uniform.
  6. Stuff each pepper half with about a tablespoon of the cheese mixture, smoothing the top so it is flush with the pepper edges.
  7. Cut your 11 slices of bacon in half crosswise to create 22 shorter strips, which are much easier to manage.
  8. Wrap one piece of bacon tightly around each stuffed pepper, tucking the ends underneath so they stay secured during the bake.
  9. Arrange the poppers on the prepared baking sheet, leaving about an inch of space between each one for airflow.
  10. Bake for 25 minutes until the bacon is browned and the cheese is bubbling. Note: If you want extra crispy bacon, broil on high for the final 2 minutes.