Ingredients:

  • 12 large jalapeño peppers
  • 8 oz Philadelphia cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly grated
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • 12 slices center cut bacon, cut in half
  • 24 toothpicks, soaked in water

Instructions:

  1. Slice 12 large jalapeño peppers in half lengthwise. Keep the stems on for a better look, but slice right through them.
  2. Use a small spoon to remove all seeds and white membranes from the halves. Until the inside is smooth and hollow.
  3. Place 24 toothpicks in a small bowl of water. This prevents them from charring in the 400°F oven.
  4. In a medium bowl, combine 8 oz Philadelphia cream cheese, 1 cup sharp cheddar, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp smoked paprika. Until the mixture is silky and uniform.
  5. Spoon roughly 1 tablespoon of the cheese mixture into each pepper half. Don't overfill, or the cheese will erupt like a volcano.
  6. Cut 12 slices of center cut bacon in half to create 24 shorter strips.
  7. Wrap one piece of bacon tightly around the middle of each stuffed pepper. Until the bacon ends overlap on the bottom.
  8. Thread a soaked toothpick through the bacon and the pepper. Aim for the thickest part of the pepper wall for stability.
  9. Place poppers on a parchment lined tray and bake at 200°C (400°F) for 30 minutes. Until the bacon is dark red and the cheese is sizzling.
  10. Allow them to sit on the tray for 5 minutes. This lets the cheese firm up so it doesn't run when you take the first bite.