These spicy little bites start with halved jalapeños that get filled with a creamy, cheesy mixture. The secret to maximum flavor? Using full-fat cream cheese and freshly shredded cheese. Then, each jalapeño is wrapped with smoky bacon for a crisp finish that ties everything together.

Once everything is assembled, the poppers are baked until the bacon is golden and the cheese is bubbling. A quick rest on the pan helps the filling set, and then they’re ready to serve. Perfect with ranch or on their own!

Let’s walk through it step-by-step to make sure your poppers come out perfect every time.

Start by preheating your oven to 400°F (200°C). This ensures the bacon gets crispy and the filling cooks evenly. Also, spray your baking sheet with non-stick spray so nothing sticks.

Slice each jalapeño lengthwise and remove the seeds and membranes using a small spoon. This tones down the heat and makes room for the filling. If you're sensitive to spice, wear gloves while handling the peppers.

In a mixing bowl, beat the cream cheese until smooth using a hand mixer. Add the garlic powder, onion powder, and salt. Mix again until well combined. Fold in the shredded Colby Jack cheese until evenly mixed.

Spoon the cheese mixture into each jalapeño half. Don’t overfill — a small mound is perfect. Then, wrap a half-slice of bacon around each one. For larger jalapeños, use 1½ slices if needed to fully wrap.

Place all the wrapped jalapeños on the prepared baking sheet. Bake for 25–30 minutes, or until the bacon is fully cooked and the cheese is bubbling. You’ll know they’re done when the bacon edges are crisp and golden.

Let the poppers cool for about 5 minutes on the pan. This helps the filling set and prevents burns. Garnish with fresh chopped chives if you like, and serve them warm with ranch dressing on the side.