Ingredients:

  • 12 large jalapeños
  • 8 oz full-fat cream cheese
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh chives, minced
  • 12 slices center-cut bacon, cut in half crosswise

Instructions:

  1. Slice 12 large jalapeños in half lengthwise. Note: Keep the stems on for a better handle when eating.
  2. Use a small spoon to scrape out all seeds and the white membrane until the interior is smooth and clean.
  3. Combine 8 oz cream cheese, 1 cup sharp cheddar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1 tbsp chives in a bowl. Note: Mix until no white streaks of cream cheese remain.
  4. Spread about 1 tablespoon of the mixture into each pepper half. Press it firmly with the back of the spoon to remove air pockets.
  5. Slice 12 bacon strips in half. Note: Stretching the bacon slightly now helps it wrap more times around the pepper.
  6. Start at one end of the pepper and wrap the bacon strip in a spiral until the bacon is snug against the cheese.
  7. Place the popper seam side down on your prepared rack. Note: This uses the weight of the pepper to keep the bacon from unraveling.
  8. Roast at 400°F for 20 minutes until the bacon is deep red and the cheese is bubbling.
  9. Let them sit for 5 minutes before serving. Wait until the cheese sets slightly to avoid it running out when you bite.