From TheKitchn.com, this sounds fantastic. Can't wait to try it!
Ingredients
- 8 ounces full-fat cream cheese, at room temperature
- 12 large jalapeño peppers
- 6 ounces sharp yellow cheddar cheese, shredded (about 1 1/2 cups)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 slices center-cut bacon (about 1 pound, not thick-cut)
What to do with them...
- Place 8 ounces cream cheese in a large bowl and let sit out at room temperature to soften while you heat the oven and prep the peppers. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Halve 12 large jalapeño peppers lengthwise. Scrape out the seeds and ribs with a small spoon and discard.
- Shred 6 ounces sharp yellow cheddar cheese (about 1 1/2 cups). Add the cheddar, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder to the cream cheese and mix with a rubber spatula until well combined.
- Divide the filling between the halved jalapeños (about 1 tablespoon per half). Use a butter knife to smooth the filling so it is flush with the tops of the peppers.
- Cut 12 slices bacon in half crosswise. Wrap each jalapeño half in a piece of bacon so the ends are tucked under the pepper. Use a toothpick to secure the bacon in place by skewering it from side to side. Arrange the peppers cut-side up on the prepared baking sheet.
- Bake until the bacon is crispy and the filling is melted and lightly browned, 25 to 30 minutes.
- Let the peppers cool for 10 minutes before serving so the cheese doesn't leak out when you bite in.