Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1 tsp (2g) mild curry powder
  • 1/4 tsp (1g) garlic powder
  • 2 tbsp (30g) shredded sharp cheddar cheese
  • 1/4 tsp (1.5g) kosher salt
  • 12 large jalapeños, halved lengthwise and seeded
  • 12 slices (200g) thin-cut bacon, sliced in half lengthwise

Instructions:

  1. Slice the jalapeños lengthwise and use a spoon to scrape out the seeds and white membranes. Pat the inside of the peppers dry with a paper towel to ensure the filling sticks.
  2. In a small bowl, combine the softened cream cheese, curry powder, garlic powder, salt, and shredded cheddar. Stir until the mixture is a uniform, pale yellow hue and no lumps remain.
  3. Transfer the filling to a piping bag or use a spoon to fill each jalapeño half to the brim. Wrap a half-slice of bacon tightly around the center of the pepper, securing it with a toothpick if necessary.
  4. Place poppers on a parchment-lined sheet. Bake at 400°F (200°C) for 20-25 minutes until the bacon is a deep mahogany color and the peppers have softened and blistered slightly.