Ingredients:

  • 6 large jalapeños
  • 1 tbsp olive oil
  • 8 oz full-fat cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 6 strips smoked turkey

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each jalapeño lengthwise and use a spoon to scrape out the seeds and white membranes; lightly brush the interiors with 1 tbsp olive oil.
  3. In a small mixing bowl, combine 8 oz softened cream cheese, 4 oz shredded cheddar, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt; mix until the texture is velvety and uniform.
  4. Spoon approximately 1 tablespoon of the cheese mixture into each jalapeño half.
  5. Cut the 6 smoked turkey strips in half and wrap one half-strip tightly around the center of each pepper, securing the ends with a toothpick.
  6. Arrange the poppers on the prepared baking sheet, ensuring they are not overcrowded.
  7. Bake for 20–25 minutes until the smoked turkey is chestnut brown, the peppers are tender, and the internal temperature reaches 165°F (74°C).