Ingredients:

  • 12 medium Jalapeno peppers, halved and seeded
  • 1 tsp olive oil
  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 1 tbsp dry ranch seasoning mix
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 6 slices thick-cut bacon, cooked and crumbled
  • 2 tbsp fresh chives, minced

Instructions:

  1. Wear gloves and slice each jalapeno in half lengthwise. Use a small spoon to scrape out the seeds and white membranes for a milder heat profile.
  2. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, and the dry ranch seasoning. Fold in half of the crumbled bacon. Use a spatula to mix until the mixture is smooth and uniform.
  3. Preheat oven to 400°F (200°C).
  4. Lightly brush the exterior of the jalapeno halves with olive oil.
  5. Fill each jalapeno cavity with the cream cheese mixture and place on a parchment-lined baking sheet or a wire rack set over a baking sheet.
  6. Bake for 15 minutes or until the peppers are tender and the cheese filling is bubbly and slightly browned.
  7. Remove from oven and immediately top with the remaining crumbled bacon and fresh chives before serving.