Bacon Wrapped Jalapeños

Instructions

1. Prepare the jalapeños
   Cut jalapeños in half lengthwise and remove the seeds and membranes. For a milder appetizer, be sure to remove all the white membrane. Wear gloves to protect your hands from the capsaicin.
2. Make the filling
   In a medium bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, minced garlic, onion powder, cumin, smoked paprika, and cayenne pepper (if using). Mix thoroughly until all ingredients are well incorporated.
3. Fill the peppers
   Spoon the cheese mixture into each jalapeño half, filling them just to the top of the pepper without overflowing. Press the filling gently to ensure it's packed in well.
4. Wrap with bacon
   Wrap each stuffed jalapeño half with a slice of bacon, starting at one end and wrapping at an angle to cover most of the pepper and filling. Secure with a toothpick if needed. If using brown sugar, sprinkle a small amount over each wrapped pepper.
5. Preheat the grill or oven
   For grilling: Preheat the grill to medium heat (approximately 350°F). For baking: Preheat the oven to 375°F and line a baking sheet with foil, then place a wire rack on top.
6. Cook the jalapeños
   For grilling: Place the jalapeños on the grill, cheese side up, and cook for 20-25 minutes until the bacon is crispy, turning occasionally. For baking: Arrange the peppers on the wire rack and bake for 25-30 minutes until the bacon is crisp and the filling is bubbly.
7. Rest and serve
   Remove the jalapeños from the heat and let them rest for 5 minutes. If you used toothpicks, remove them before serving. Arrange on a platter and serve warm with ranch or blue cheese dressing on the side for dipping.