Ingredients:

  • 12 fresh jalapeño peppers
  • 8 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese
  • 1 clove garlic, chopped
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Instructions:

  1. Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup. Place a baking rack on top of the lined sheet and set aside.
  2. Cut the jalapeño peppers in half lengthwise and remove the seeds and center membrane. Set aside.
  3. In a medium bowl or using an electric mixer fitted with a paddle attachment, beat together the softened cream cheese, shredded cheddar cheese, chopped garlic, and smoked paprika until well combined. You can also use a rubber spatula if you prefer mixing by hand. Season with salt to taste—typically just a pinch is enough.
  4. Spoon the filling equally into all 24 jalapeño halves.
  5. Wrap each stuffed jalapeño with half a slice of bacon and secure it in place with a toothpick through the center.
  6. Arrange each prepared jalapeño on the baking rack placed over the baking sheet and bake for about 25–28 minutes or until the bacon reaches your desired crispiness. For extra crispness, turn on the broiler for last minute or two—watch closely to prevent burning!
  7. Serve immediately while hot.