Ingredients:
12 fresh jalapeño peppers
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1 cup shredded cheddar cheese
1 clove garlic, chopped
1/2 teaspoon smoked paprika
12 slices bacon, cut in half

Directions:

  • Preheat oven to 400°F (204°C).
  • Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
  • Cook bacon until crispy. Chop into small pieces.
  • Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, bacon, and paprika together until combined.
  • Spoon filling equally among all 24 jalapeño halves.
  • Place each on the baking rack and bake for 25-28 minutes.
  • Serve immediately.
  • Cover leftovers and keep in the refrigerator for up to 4 days.