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Ingredients
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Poppers
Method
Poppers
Prepare jalapeños
Preheat oven to 400°F (200°C). Line a small baking sheet with foil or parchment and lightly oil or spray. Wearing gloves (recommended), wash the jalapeños. Slice each jalapeño lengthwise in half and remove seeds and membranes with a small spoon to reduce heat and create cavities for filling. Pat dry with paper towel.
Make filling
In a small bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix with a fork until smooth and evenly combined. Taste and adjust seasoning if needed.
Fill peppers
Using a small spoon or piping bag, divide the cheese mixture evenly among the 10 jalapeño halves (approximately 3/4 oz filling per half). Smooth the tops so filling is level with the pepper edges.
Wrap with bacon (optional)
If using bacon, cut each strip in half crosswise to make 10 shorter pieces. Wrap one bacon piece around the outside of each filled jalapeño half, securing with a toothpick inserted through the pepper into the bacon. If not using bacon, simply place filled halves directly on the prepared sheet.
Bake
Arrange the poppers cut-side up (or seam-side down if wrapped in bacon) on the prepared baking sheet. Brush or very lightly spray the bacon or exposed pepper with olive oil. Bake in the preheated oven for 18-22 minutes, until the filling is bubbly and bacon is crisp (if used). If bacon is not used, bake until tops are lightly golden, about 12-15 minutes.
Finish and serve
Remove from oven and let rest 3-5 minutes to cool and set. If toothpicks were used, remove them before serving, or leave them in for convenience and warn diners. Serve warm (makes five whole jalapeños halved into 10 poppers).