Ingredients:

  • 12 Large fresh Jalapeños
  • 8 oz cream cheese, softened
  • 1 cup extra sharp cheddar cheese, freshly shredded
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh chives, finely minced
  • 12 slices center cut bacon

Instructions:

  1. Wash your 12 large fresh Jalapeños and pat them dry. Slice them in half lengthwise. Note: Keep the stems on if you like the handle look, but make sure to slice right through the stem so each half has a piece. Use your spoon to scrape out all the seeds and white membranes.
  2. In your bowl, combine the 8 oz cream cheese, 1 cup extra sharp cheddar, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, and 0.25 cup fresh chives. Mix until the colors are streaked and the texture is velvety. Don't over mix or the cream cheese will become too thin.
  3. Spoon the mixture into each jalapeno half. Be generous but don't mound it too high, or it will overflow. Take your 12 slices of bacon and cut them in half crosswise to create 24 shorter strips.
  4. Wrap one piece of bacon around the center of each stuffed pepper. Tuck the ends underneath the pepper so they stay secure as they shrink. Place them on your prepared baking sheet.
  5. Preheat your oven to 400°F (about 204°C). Bake for 20 minutes until the bacon is golden and the cheese is bubbling. You’ll hear a distinct sizzle and smell that smoky paprika bacon combo when they’re ready. Let them rest for 5 minutes before serving to let the cheese set.