Ingredients
- (8 ounce) package cream cheese, softened
- cup shredded Cheddar cheese
- /4 cup mayonnaise
- (1 ounce) package dry ranch salad dressing mix
- /2 teaspoons garlic powder
- large jalapeno peppers, halved and seeded
- pound sliced bacon, cut in half
Instructions
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Step 1
Start by preheating the oven to 400°F (200°C). In a mixing bowl, I combine the softened cream cheese, Cheddar, mayonnaise, ranch mix, and garlic powder, stirring until completely blended. Next, carefully spoon the cheese mixture into each seeded jalapeno half, filling them just enough to hold together. Wrap each stuffed pepper with a half slice of bacon, securing it with a toothpick if needed. Place the wrapped jalapenos on a broiler pan, leaving a little space between them. Bake for about 20 minutes, or until the bacon is cooked through and starting to crisp. I like to switch the broiler on for the last minute for extra browning, but watch closely to avoid burning. Let them cool for a couple of minutes before serving.
Chef's Tip
I always wear gloves when handling jalapenos to avoid any surprise eye burn. For crispier bacon, I partially cook the strips in a skillet before wrapping—just a minute or two to render some fat.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or an air fryer to revive the bacon's crispiness.
Variation Tips
Swap Cheddar with pepper jack cheese for extra heat. For a lighter bite, use turkey bacon and check for doneness a few minutes earlier.