Ingredients
m
20 medium jalapeños
s
8 oz store brand cream cheese (not Philadelphia)
T
8 oz Tillamook extra sharp cheddar, block
r
16 oz regular sliced bacon (Hormel Black Label recommended)
Directions
1
For the Prep:
1
Remove the bacon and cream cheese from the fridge to soften slightly.
r
16 oz regular sliced bacon (Hormel Black Label recommended)
s
8 oz store brand cream cheese (not Philadelphia)
2
Keep the cheddar in the fridge until ready to slice.
T
8 oz Tillamook extra sharp cheddar, block
3
Preheat the oven to 400°F.
4
Line a half-sheet pan with parchment paper.
5
For the Jalapeño Poppers:
1
Prepare the Jalapeños:
1
Slice the jalapeños in half lengthwise, tip to stem.
m
20 medium jalapeños
2
Remove seeds and ribs with a small spoon.
3
Optional but recommended: wear a glove to avoid spicy hands.
4
Arrange the jalapeño halves cut-side up on the sheet pan, all facing the same direction.
5
Fill with Cream Cheese:
1
Evenly distribute the cream cheese across all 40 jalapeño halves.
s
8 oz store brand cream cheese (not Philadelphia)
2
The jalapeños should not be fully filled, and that is intentional.
3
Add the Cheddar:
1
Slice the cheddar into 20 thin planks, just under ¼-inch thick.
T
8 oz Tillamook extra sharp cheddar, block
2
Cut each plank in half to create 40 sticks.
3
Place one stick on top of the cream cheese in each jalapeño.
T
Tillamook extra sharp cheddar, block
4
Wrap with Bacon:
1
Slice the bacon in half lengthwise.
r
16 oz regular sliced bacon (Hormel Black Label recommended)
2
Wrap each jalapeño with a half slice of bacon.
r
regular sliced bacon (Hormel Black Label recommended)
3
Tear smaller pieces as needed so every jalapeño is wrapped.
4
Distribute evenly across the baking sheet.
5
Bake:
1
Bake at 400°F for 1 hour.
2
Rotate the pan halfway through for even cooking.
