Ingredients:

  • 6 large jalapeño peppers, halved lengthwise and seeded (approx. 170g)
  • 1 tablespoon olive oil (15ml)
  • 4 ounces cream cheese, softened (115g)
  • 4 ounces sharp cheddar cheese, shredded (115g)
  • 1/4 cup chopped green onions (30g)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 6 slices bacon, cut in half (about 170g bacon total)

Instructions:

  1. Halve the jalapeños lengthwise and carefully remove the seeds and membranes (wear gloves!). Brush the inside of each half with olive oil.
  2. In a mixing bowl, combine the softened cream cheese, shredded cheddar, green onions, garlic powder, smoked paprika, and black pepper. Mix until well combined and smooth.
  3. Spoon or pipe the cheese mixture evenly into each jalapeño half.
  4. Wrap each filled jalapeño with a half slice of bacon, securing it with a toothpick if needed.
  5. Place the wrapped poppers on a baking sheet and chill in the refrigerator for at least 15 minutes.
  6. Preheat oven to 400°F (200°C). Place the poppers on a baking sheet lined with parchment paper (optional).
  7. Bake for 20-25 minutes, or until the bacon is crispy and the cheese is melted and bubbly.
  8. Let cool slightly before serving. Remove toothpicks before eating.