Bacon-Wrapped Jalapeño Poppers

Brenton Nesemeier

Ingredients

12 jalapeño peppers, approximately 3-4” long
8 oz. cream cheese, softened
8 oz. cheddar cheese
½ tsp. onion powder
½ tsp. salt
½ tsp. pepper
12 slices bacon, do not use thick-cut
Cooking spray

Preparation

Preheat the oven to 400° F. Line a sheet pan with foil
and coat it with cooking spray. Cut the jalapeños in half
lengthwise and use a spoon to scoop out the seeds
and ribs. In a medium bowl, mix the cream cheese,
cheddar cheese, onion powder, salt, and pepper. Fill
each jalapeño half with the cheese mixture. Cut the
slices of bacon in half crosswise and wrap each pepper
half in a slice of bacon, using a toothpick to secure
the bacon. Arrange the peppers on the baking sheet
and bake for 20-25 minutes until bacon is crispy and
browned. Serve immediately.