Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) sharp cheddar cheese, shredded
  • 2 tablespoons (30ml) sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh chives (optional)
  • 12 large jalapeño peppers
  • 12 slices bacon, cut in half crosswise (about 6 ounces/170g total), preferably thick-cut
  • Olive oil for greasing the baking sheet (optional)
  • Toothpicks (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a baking sheet (or line with parchment paper). Wearing gloves (optional but recommended!), slice jalapeños lengthwise. Remove seeds and membranes with a small knife or spoon.
  2. In a mixing bowl, combine softened cream cheese, cheddar cheese, sour cream, garlic powder, pepper, and chives (if using). Mix until well combined and smooth.
  3. Fill each jalapeño half generously with the cream cheese mixture. You can use a spoon or a piping bag for a neater result.
  4. Wrap each filled jalapeño half with a piece of bacon, securing with a toothpick if needed. Make sure the bacon overlaps slightly to prevent the cheese from oozing out too much.
  5. Arrange the bacon-wrapped poppers on the prepared baking sheet. Bake for 25-30 minutes, or until the bacon is crispy and the jalapeños are slightly softened.
  6. Let the poppers cool slightly before serving. Remove toothpicks (if used) before serving. Be careful, the filling will be hot!