Ingredients:

  • 8 oz Philadelphia Cream Cheese, softened
  • 1 cup Sharp Cheddar cheese, finely shredded
  • 1.5 tbsp Dry Ranch Seasoning mix
  • 0.5 tsp Garlic powder
  • 1 tbsp Fresh chives, minced
  • 12 large Jalapenos, halved lengthwise and seeded
  • 1 tsp Smoked paprika
  • 12 strips Thin-cut bacon, cut in half

Instructions:

  1. Preheat oven to 400°F (200°C). Place a wire cooling rack over a large rimmed baking sheet to allow for maximum airflow and even bacon crisping.
  2. Wearing gloves, slice the jalapenos in half lengthwise. Use a small spoon to scrape out seeds and membranes to control capsaicin levels.
  3. In a medium bowl, combine softened cream cheese, shredded cheddar, dry ranch seasoning, and garlic powder. Whip with a hand mixer or spatula until light and airy. Fold in the fresh minced chives.
  4. Fill each jalapeno half with approximately 1 tablespoon of the ranch-cream cheese mixture, smoothing the top with an offset spatula.
  5. Wrap each stuffed pepper with a half-strip of thin-cut bacon, ensuring the ends of the bacon are tucked underneath the pepper to prevent unraveling. Dust lightly with smoked paprika.
  6. Place poppers on the wire rack and bake for 15 minutes, or until the bacon is mahogany-colored and crispy and the peppers are tender-crisp.