Ingredients:

  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped chives
  • 12 large jalapeño peppers
  • 6 strips thin-cut bacon, sliced in half lengthwise

Instructions:

  1. Slice each jalapeño in half lengthwise. Using a paring knife or small spoon, scrape out the seeds and white membranes. Pat the inside of each shell dry with a paper towel.
  2. In a mixing bowl, beat the softened cream cheese until smooth. Fold in the shredded cheddar, garlic powder, smoked paprika, salt, pepper, and chives. Mix until the color is uniform and the cheese is evenly distributed.
  3. Spoon approximately 1 tablespoon of the mixture into each pepper half, smoothing the top. Wrap a half-strip of thin-cut bacon tightly around the center of the pepper and secure with a toothpick.
  4. Preheat oven to 400°F (200°C). Place poppers on a wire rack set over a baking sheet and bake for 25 minutes or until bacon is crisp and peppers are tender.