Ingredients:

  • 8 oz block Cream Cheese, full-fat, softened
  • 1 cup shredded Sharp Cheddar Cheese
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ½ tsp Smoked Paprika
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 12 Large Jalapeño Peppers
  • 12–16 slices Thin-Cut Bacon

Instructions:

  1. Prepare the Chiles: Wearing disposable gloves, slice each jalapeño lengthwise, creating two equal halves. Using a small spoon, carefully scrape out all the white membrane and seeds. (Removing the seeds and membrane significantly reduces the heat.)
  2. Make the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix vigorously until the filling is entirely smooth and uniform.
  3. Stuff the Peppers: Using a small spoon, generously fill each jalapeño half with the cream cheese mixture. Ensure the filling mounds slightly above the pepper edge.
  4. Wrap the Bacon: Take one slice of bacon and cut it in half crosswise. Starting at the stem end, tightly wrap the half slice of bacon around the stuffed pepper, ensuring it covers the filling completely and slightly overlaps itself at the bottom. Secure the bacon seam underneath the popper.
  5. Preheat and Setup: Preheat the oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper and set a wire rack on top (recommended for crispier bacon).
  6. Arrange: Place the poppers on the wire rack, ensuring they are not touching.
  7. Bake: Bake for 20–25 minutes. The peppers should soften slightly, and the filling should be bubbling hot.
  8. Crisp the Bacon (The Crucial Finish): If the bacon is not yet perfectly crisp, switch the oven to the broiler (grill) setting. Watch carefully and broil for 1–3 minutes until the bacon is deep golden brown and crispy.
  9. Cool and Serve: Remove from the oven. Let the poppers rest on the rack for 5 minutes before serving to allow the filling to set slightly.