8 jalapeño peppers
6 oz. cream cheese, softened
4 oz. Cheddar cheese, shredded
½ teaspoon garlic powder
½ teaspoon smoked paprika or paprika
2 slices Schmacon, crisped and chopped fine
16 slices Schmacon™, uncrisped
- Preheat the oven to 400 degrees F. Place parchment paper or a wire rack on to a baking sheet.
- Slice each jalapeño in half, lengthwise. Use a spoon to scrape out the seeds and membranes. The more you leave in, the spicier they will be. It is recommended to either wear gloves or wash your hands immediately after handling the jalapeños. (Do not rub your eyes!)
- Mix together cream cheese, Cheddar cheese and Schmacon™.
- Stuff each jalapeño half with an equal amount of the cream cheese mixture. Tightly wrap one slice of uncrisped Schmacon (or half if you would rather) around each jalapeño half and secure with a toothpick if necessary. Bake for 14-15 minutes, until the Schmacon reaches desired crispness. (Remember, Schmacon cooks faster than pork bacon.)