Ingredients:

  • 6 large jalapeño peppers (about 170g), halved lengthwise and seeded
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (100g) shredded cheddar cheese
  • ½ cup (50g) shredded Monterey Jack cheese
  • 2 tablespoons finely chopped green onions (scallions)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 pound (450g) thinly sliced bacon (about 12 slices)
  • 1/4 cup sour cream
  • 1/4 tsp garlic powder
  • Pinch of salt

Instructions:

  1. Cut jalapeños in half lengthwise and carefully remove seeds and membranes. Rinse well.
  2. In a bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, green onions, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
  3. Spoon the cheese mixture into the jalapeño halves, mounding it slightly.
  4. Gently shape the filled jalapeños into oval football shapes. Chill for 10 minutes to help them hold their shape.
  5. Cut bacon strips in half (or thirds if using very long strips). Wrap each filled jalapeño with bacon, securing with toothpicks. Make sure all of the jalapeno and filling is covered.
  6. Place the bacon-wrapped poppers on a baking sheet lined with parchment paper or aluminum foil.
  7. Bake at 400°F (200°C) for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender.
  8. Combine sour cream with garlic powder and salt. Place sour cream mixture in a piping bag, or small bowl if decorating with a spoon. Once poppers are done, create the football laces with the sour cream mixture.
  9. Let cool slightly before serving. Remove toothpicks before eating!