Ingredients:

  • 6 large jalapeños (approx. 12 oz / 340g)
  • 6 strips thick-cut bacon (approx. 12 oz / 340g), cut in half crosswise
  • 8 oz (225g) cream cheese, softened to room temperature
  • ½ cup (55g) sharp cheddar cheese, shredded
  • 1 tsp (2g) garlic powder
  • ½ tsp (1g) smoked paprika
  • ¼ tsp (1.5g) salt

Instructions:

  1. Slice each jalapeño lengthwise.
  2. Use a small spoon to scrape out the seeds and white membranes.
  3. Pat the interior of the peppers dry with a paper towel to ensure the filling adheres.
  4. In a small bowl, combine the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, and salt.
  5. Stir vigorously until the mixture is a uniform, velvety consistency.
  6. Spoon or pipe the mixture evenly into each jalapeño half, filling them to the brim but leaving a tiny margin at the edge.
  7. Wrap a half-strip of bacon tightly around each stuffed pepper, overlapping the ends to seal the filling.
  8. For Air Fryer: Arrange in a single layer in the basket and cook at 400°F (200°C) for 10–12 minutes. For Oven: Place on a rimmed baking sheet and bake at 400°F (200°C) for 15 minutes.
  9. Remove when the bacon is mahogany-colored and the cheese is bubbling.