Ingredients:

  • 12 large jalapeños
  • 225g cream cheese, softened
  • 125g sharp cheddar cheese, freshly grated
  • 2.5g garlic powder
  • 1.25g smoked paprika
  • 6 strips thin-cut bacon (cut in half)

Instructions:

  1. Put on disposable gloves to prevent capsaicin burns. Slice each of the 12 jalapeños in half lengthwise. Note: Cutting through the stem helps keep the cheese from leaking out the top.
  2. Using a small spoon, scoop out the seeds and the white membranes until the interior is smooth. Set the hollowed halves aside on a wire rack.
  3. In a medium bowl, combine the 225g of softened cream cheese, 125g of grated cheddar, 2.5g of garlic powder, and 1.25g of smoked paprika.
  4. Fold the mixture with a spatula until it forms a uniform, thick paste.
  5. Fill each jalapeño half with the cheese mixture using the back of your spoon to press it into the corners.
  6. Wrap each filled half with a half strip of the 12 thin cut bacon strips, ensuring the ends of the bacon are tucked underneath the pepper.
  7. Place the poppers on a wire cooling rack set over a rimmed baking sheet.
  8. Bake at 190°C (375°F) until the peppers are tender and the cheese is melted and golden. This usually takes about 20 minutes.
  9. Remove from the oven and let them sit for 5 minutes. Wait until the sizzling stops before garnishing with 15g of minced chives and serving. The 5 minute rest period is the hardest part, but it is the most critical. The cheese filling is basically molten lava when it first comes out. Letting it sit allows the proteins to firm up slightly so the filling doesn't go running down your chin when you take that first glorious bite.