Slice peppers lengthwise and remove seeds and membranes according to your heat preference. Rinse and pat dry completely.

Combine cream cheese with shredded cheese and seasonings until smooth and spreadable.

Spoon filling into each jalapeño half. Do not overfill—slightly below the edge is ideal.

Wrap each filled pepper with half a slice of bacon, stretching slightly so it overlaps underneath. No toothpicks needed if wrapped snugly.

Place poppers on a wire rack set over a baking sheet. Bake at 400°F (205°C) until bacon is deeply golden and crisp.

Let poppers cool for 5 minutes before serving. Filling sets slightly and won’t burn mouths.