Gather all your tools and ingredients: a sharp paring knife, a baking sheet with a wire rack, soaked toothpicks, mixing bowls, and a brush.
Preheat your oven to 200°C (400°F). Line the baking sheet with foil or parchment, then place the wire rack on top for even crisping.
Slice each jalapeño in half lengthwise, then use the paring knife to carefully remove seeds and membranes, creating a hollow for filling. Wear gloves if sensitive to heat.
In a bowl, mix the softened cream cheese with shredded cheddar, garlic powder, smoked paprika, and cayenne if using, until smooth and well combined.
Use a small spoon or piping bag to generously fill each jalapeño half with the cheese mixture, pressing slightly to ensure it stays inside.
Wrap each stuffed jalapeño with a strip of bacon, overlapping slightly to hold it in place. Secure the bacon with a soaked toothpick through the ends.
Place the wrapped poppers on the wire rack, spacing them apart. Using a brush, lightly coat the bacon with oil or melted butter for extra crispness.
Bake in the preheated oven for 20–25 minutes, until the bacon is golden and crispy, and the cheese is bubbling and slightly browned on top.
If the bacon isn’t crispy enough, switch to broil for 2–3 minutes, keeping a close eye to prevent burning.
Remove the poppers from the oven, carefully take out the toothpicks, and let them rest for 5 minutes to allow the cheese to set.
Serve the jalapeño poppers hot, enjoying their crispy bacon exterior and spicy, cheesy filling in every bite.
