Ingredients:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (50g) sharp cheddar cheese, shredded
  • 2 tbsp (30g) green onions, finely minced
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1.5g) smoked paprika
  • 12 medium jalapeño peppers
  • 12 slices (200g) thin-cut smoked bacon
  • 24 toothpicks

Instructions:

  1. Slice each jalapeño lengthwise and use a small spoon to scrape out the seeds and white membranes. Pat the interiors completely dry with a paper towel.
  2. In a mixing bowl, combine the softened cream cheese, shredded cheddar, minced green onions, garlic powder, and smoked paprika until velvety.
  3. Spoon approximately 1 tablespoon (15g) of the cheese mixture into each jalapeño half.
  4. Wrap a single slice of bacon tightly around the center of each pepper and secure with a soaked toothpick.
  5. Place the poppers on a parchment-lined baking sheet and roast at 400°F (200°C) for 15–20 minutes until the bacon is a deep mahogany color.
  6. Allow the poppers to rest for 5 minutes before serving to let the filling set.