• There are 2 options for making these: wrapping the jalapenos with bacon slices (that are prebaked for a few minutes - they should still be very floppy) or fully baking the bacon and crumbling it into the cream cheese mixture.

Option 1: Wrapping the jalapenos in bacon slices

• Preheat the oven to 400°.
• Line a baking sheet with foil. Cut 12 slices of bacon in half and lay out on the baking sheet. Bake until they're mostly cooked but still very floppy. Remove from the oven and set aside to cool slightly.
• Wearing gloves: Wash the jalapenos, slice them lengthwise (leaving the stem on), and remove the seeds.
• In a medium bowl, stir together the cream cheese, shredded cheese, and garlic powder.
• Stuff each jalapeno half with a spoonful of the cream cheese mixture, wrap with a slice of bacon. *You can use a toothpick to hold the popper together if necessary.
• Bake on a foil-lined baking sheet at 400° for about 20 minutes, or until the jalapeno is beginning to get soft and the bacon is getting crispy.
• Serve warm.

Option 2: Easy option. Using bacon crumbles

• Preheat the oven to 400°.
• Line a baking sheet with foil and lay out 12 slices of bacon. Bake until crispy then remove and allow to cool slightly.
• Wearing gloves: Wash the jalapenos, slice them lengthwise (leaving the stem on), and remove the seeds.
• In a medium bowl, stir together the cream cheese, shredded cheese, garlic powder, and the cooked, crumbled bacon slices.
• Stuff each jalapeno half with the cream cheese mixture and place on a foil-lined baking sheet.
• Bake at 400° for about 20 minutes, or until the jalapenos are beginning to get soft.
• Serve warm.