Warning: Pregnancy craving recipe. Our garden is LOADED with jalapeños this year and that makes mama very happy because now we have endless nights of jalapeño poppers in our future! Give me all the poppers!
6 fresh jalapeños
4oz (1/2 block) cream cheese, softened
1/2 cup shredded cheddar cheese
1 tsp. garlic powder
A few dashes of paprika
kosher salt to taste (just a pinch or two)
6 slices bacon, cut in half
toothpicks (if you're having trouble keeping the bacon in place)
Preheat the oven to 400 degrees.
Line a baking sheet with aluminum foil (for easy clean up) and place a baking rack on top of the baking sheet. Set aside.
Slice the jalapeños in half length wise. Using a spoon, remove the ribs and seeds and throw 'em out.
In a medium mixing bowl, comine the cream cheese, cheddar cheese, garlic powder, paprika, and salt. Mix well. Spoon the mixture evenly among the jalapeños.
Wrap each jalapeño with half a slice of bacon and secure with a toothpick if necessary.
Bake 25-28 minutes or until the bacon is cooked and the cheeses are melted. Most of the time, I turn my oven on broil for 1-2 minutes at the end so the bacon gets good and crispy.
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