Jalapeno Poppers Easy Baked Recipe: Crispy Oven Baked Appetizers

Instructions:

1. Preheat your oven to 400°F (200°C). Place a stainless steel wire cooling rack over a large rimmed baking sheet to allow for 360 degree air circulation. Note: This ensures the heat hits the bottom of the peppers so they don't get soggy.
2. Wearing kitchen gloves, slice each jalapeno in half lengthwise. Use a small spoon to scrape out all seeds and white pith (ribs) to control the heat levels.
3. Lightly rub the outer skins of the jalapeno halves with olive oil to encourage slight blistering during the bake. Look for a faint sheen on the green skin.
4. In a medium mixing bowl, combine the 8 oz softened cream cheese, 1 cup grated sharp white cheddar, 0.5 tsp garlic powder, and 0.25 tsp smoked paprika.
5. Whip the mixture with a spatula until it's aerated and smooth, then fold in the 1 tbsp minced chives. The mixture should look fluffy and uniform.
6. Use a small offset spatula or teaspoon to fill each jalapeno half with the cheese blend, smoothing the top. Don't overfill, or it will spill over the sides.
7. Finely mince the 6 slices of raw thin cut bacon and toss with the 0.25 cup of panko breadcrumbs.
8. Press this bacon panko mixture firmly into the top of the cheese filling on each pepper. Ensure the bacon is evenly distributed for maximum crunch.
9. Arrange the poppers on the wire rack with about 2 cm of space between each one.
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