Ingredients (Makes 24 poppers):
• 12 fresh jalapeño peppers, sliced in half lengthwise and seeds removed
• 1 block (8 oz) of cream cheese, softened at room temperature
• 3/4 cup shredded cheddar cheese (you can use sharp or mild, depending on your taste)
• 1–2 tablespoons heavy cream (to help smooth the filling)
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• A pinch of cayenne pepper (optional but highly recommended for a spicy kick)
• 12 slices of bacon (cut in half for small jalapeños; use a full slice for large ones)
• Toothpicks (optional, to secure bacon during baking)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper for easy cleanup. You can also place a wire rack on top if you want extra-crispy bacon.
2. Prepare the jalapeños:
Carefully slice each jalapeño in half lengthwise. Using a spoon or small knife, remove the seeds and white membranes inside (this is where most of the heat is). If you prefer them spicier, leave a bit of the membrane.
3. Make the cheese filling:
In a mixing bowl, combine the softened cream cheese, shredded cheddar, heavy cream, seasoned salt, garlic powder, and cayenne. Mix until smooth and creamy. You can taste the mixture and adjust seasoning as you like.
4. Fill the peppers:
Using a spoon or piping bag, fill each jalapeño half with the cream cheese mixture. Don’t overfill—just enough to fill the cavity nicely.
5. Wrap with bacon:
Wrap each stuffed jalapeño with a slice (or half slice) of bacon, depending on pepper size. You can secure the bacon with a toothpick if needed, especially if your bacon is thick-cut.
6. Bake:
Place the poppers on the prepared baking sheet and bake for 25–30 minutes, or until the bacon is crispy and the cheese filling is bubbly and golden.
7. Cool slightly before serving:
Let the poppers sit for about 5 minutes before serving—they’ll be hot! Serve as-is, or with a side of ranch dressing or sour cream for dipping.
