Ingredients
Equipment
Method
Prep and heat
- Preheat the oven to 400°F and line a baking sheet with a wire rack.
- In a mixing bowl, combine cream cheese, shredded cheddar, garlic powder, and smoked paprika until fully combined, scraping the sides for no dry spots.
Fill, wrap, and bake
- Fill each jalapeño half generously with the cream cheese mixture using a spoon or piping bag, mounding the filling slightly.
- Wrap each filled jalapeño half tightly with a half-strip of bacon and secure with a toothpick so the bacon stays snug over the filling.
- Arrange the bacon-wrapped popper bites on the wire rack and bake at 400°F for 18–22 minutes until the bacon is crispy and the filling is bubbling, with lightly charred edges.
Serve
- Drizzle with honey if desired, then serve hot.
Notes
For the cleanest bake and crispier bacon, use a wire rack on the sheet pan so rendered fat can drip away. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat at 350°F until warmed through. Freezing is not recommended because the jalapeños can soften when thawed. For a milder option, keep the seeds and membranes lightly for some heat control, or use fewer jalapeños per batch.