Ingredients:

  • 12 large fresh jalapenos
  • 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, minced
  • 12 slices thin-cut bacon, halved crosswise

Instructions:

  1. Preheat and Prep: Set your oven to 400°F (200°C).
  2. Slice the Peppers: Cut each of the 12 jalapenos in half lengthwise. Use a spoon to scrape out the seeds and white ribs.
  3. Mix the Filling: In a medium bowl, combine the 8 oz cream cheese, 1 cup cheddar, garlic powder, onion powder, smoked paprika, and chives.
  4. Stuff the Cavities: Fill each pepper half with the cheese mixture. Stop just below the rim of the pepper.
  5. Halve the Bacon: Cut your 12 slices of bacon in half crosswise to create 24 shorter strips.
  6. Wrap with Tension: Place a bacon strip over the cheese, wrap it around the pepper, and tuck the ends underneath the bottom.
  7. Arrange for Airflow: Place the poppers on a wire rack set over a baking sheet. Ensure they aren't touching each other.
  8. The Final Roast: Bake for 25 minutes until the bacon is browned and the peppers are tender.
  9. Rest and Set: Let them sit for 5 minutes before serving.