Ingredients:

  • 6 large jalapeño peppers, halved lengthwise and seeded (approx. 170g)
  • 8 ounces cream cheese, softened (approx. 225g)
  • 1 cup shredded cheddar cheese (approx. 115g)
  • ½ cup shredded Monterey Jack cheese (approx. 55g)
  • 2 tablespoons finely chopped green onions (scallions) (approx. 15g)
  • 1 teaspoon garlic powder (approx. 5g)
  • ½ teaspoon black pepper (approx. 2.5g)
  • 12 slices bacon, cut in half
  • Chopped fresh cilantro (optional)

Instructions:

  1. Cut jalapeños in half lengthwise and carefully remove the seeds and membranes. Rinse and pat dry.
  2. In a mixing bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, green onions, garlic powder, and black pepper. Mix until well combined.
  3. Spoon or pipe the cheese mixture into each jalapeño half, filling them generously.
  4. Wrap each filled jalapeño with a half slice of bacon, securing with a toothpick if necessary.
  5. Arrange the poppers on a baking sheet lined with parchment paper (optional). Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the bacon is crispy and the cheese is melted and bubbly.
  6. Let the poppers cool slightly before serving. Garnish with chopped cilantro (optional). Remove toothpicks before serving!