Ingredients:

  • 12 large jalapeños
  • 8 oz Philadelphia Cream Cheese, softened
  • 1 cup shredded sharp white cheddar
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 tbsp minced fresh chives
  • 12 slices thin cut bacon, cut in half
  • 1 tsp coarse black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A high temp is vital for rendering bacon fat quickly before the cheese breaks down.
  2. Cut the 12 large jalapeños in half lengthwise and scrape out all seeds. Work under cold running water to keep the spicy oils from atomizing into the air.
  3. In a medium bowl, combine 8 oz softened Philadelphia Cream Cheese, 1 cup shredded sharp white cheddar, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika.
  4. Add 1 tbsp minced fresh chives to the mixture. Fold gently so the chives don't bruise and turn the cheese green.
  5. Spoon about 1 tablespoon of the mixture into each jalapeño half. Don't overfill, or the cheese will expand and volcano out during baking.
  6. Take a half slice of thin cut bacon and wrap it tightly around the center of the pepper. Overlap the ends underneath the pepper so the weight holds the bacon in place.
  7. Sprinkle the 1 tsp coarse black pepper over the top of the bacon wrapped poppers. Note: The pepper cuts through the richness of the fat.
  8. Place the poppers on a wire rack set over a baking sheet.
  9. Bake for 20 minutes until the bacon is browned and the cheese is bubbling.
  10. Let them sit for 5 minutes. The filling will be like lava and needs time to set so it doesn't squirt out when you bite.