Ingredients
Scale
- 12 large fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 12 strips bacon, cut in half (24 pieces total)
- Toothpicks for securing
Instructions
- Prepare the jalapeños: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut each jalapeño in half lengthwise and remove all seeds and white membrane using a small spoon or knife. For less heat, rinse the jalapeño halves under cold water and pat dry.
- Make the filling: In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth and well combined.
- Stuff the jalapeños: Using a small spoon or your fingers, fill each jalapeño half with the cheese mixture, mounding it slightly above the rim of the pepper.
- Wrap with bacon: Take one half-strip of bacon and wrap it around each stuffed jalapeño half, securing with a toothpick. Make sure the bacon covers most of the cheese filling to prevent it from leaking out during cooking.
- Bake: Arrange the wrapped poppers on the prepared baking sheet, spacing them about 1 inch apart. Bake for 18-22 minutes, or until the bacon is crispy and golden brown and the cheese is bubbly.
- Cool and serve: Let the poppers cool for 5 minutes before serving. Remove toothpicks before eating and serve immediately while hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
