Ingredients:

  • 10 large fresh Jalapeños
  • Don disposable gloves.
  • Slice the jalapeños in half lengthwise.
  • Using a spoon, scoop out all seeds and every trace of the white pith.
  • Rinse the hollowed shells under cold water to remove stray seeds
  • Pat them bone-dry with paper towels to ensure the filling sticks
  • 15 slices Thin-Cut Smoked Bacon
  • 8 oz Philadelphia Cream Cheese, softened
  • 1 cup Sharp Cheddar Cheese, freshly shredded
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Smoked Paprika
  • 1 tbsp Fresh Chives, finely minced

Instructions:

  1. In a medium bowl, whip the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, and minced chives until a stable emulsion is formed.
  2. Fill each jalapeño cavity with the cheese mixture, leveling the top so it is flush with the pepper edges.
  3. Wrap each filled pepper snugly with a slice of thin-cut bacon.
  4. Place the poppers on a wire cooling rack set inside a large rimmed baking sheet to allow for 360-degree airflow.
  5. Bake in a preheated oven at 400°F until the bacon reaches a mahogany color and creates a shattering crust, approximately 30 minutes.