Jalapeño halves stuffed with a cheddar, cream cheese, and bacon filling, then baked (or grilled) until bubbly. Makes 25 poppers from about 13 large jalapeños. Stuff them in the morning and refrigerate; bake them at lunch.
Ingredients (25 poppers):
- 13 large jalapeños
- 8 ounces cream cheese, softened
- 1 cup (4 ounces) shredded cheddar cheese
- 6 slices bacon, cooked crisp and crumbled
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Pinch of kosher salt
Morning prep:
- Cook the bacon until crisp, drain on paper towels, and crumble.
- Halve the jalapeños lengthwise and scrape out the seeds and ribs with a small spoon. Wear gloves, or wash your hands well afterward.
- Mix the cream cheese, cheddar, bacon, garlic powder, smoked paprika, and salt.
- Fill 25 jalapeño halves with the mixture, mounding it slightly. Set them on a foil-lined sheet pan, cover, and refrigerate until lunch.
Instructions (at lunch):
- Heat the oven to 400°F.
- Bake the poppers straight from the fridge for 20 to 25 minutes, until the peppers are tender and the filling is bubbly and browned in spots.
- To grill instead, set the pan or the poppers over indirect heat with the lid closed for 20 to 25 minutes while the wings cook.
- Cool 5 minutes and serve.