Step by step

Method

4 steps

1. 1

   Preheat the oven to 400°F. Line a sheet pan with foil and set a wire rack on top if you're wrapping with bacon — the rack lets fat drip so the bacon crisps instead of steaming.

2. 2

   Halve 12 fresh jalapeños lengthwise and scrape out the seeds and ribs (leave a few ribs if you want more heat). In a bowl, mix 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 2 minced green onions, ½ teaspoon garlic powder, and ¼ teaspoon kosher salt until evenly combined — no cream-cheese lumps.

3. 3

   Fill each jalapeño half with the cheese mixture, mounding it slightly. If using bacon, wrap each half with a half-slice and secure with a toothpick. Arrange on the rack or pan.

4. 4

   Bake 18–22 minutes until the cheese is hot and bubbly and the bacon is deep golden and crisp (or the peppers are tender and lightly blistered if you're skipping bacon). Cool 5 minutes so you don't burn your mouth. You want creamy, spicy poppers with tender peppers and crisp bacon edges — not floppy pale bacon or a cold cheese center.