Cheddar-Stuffed
Jalapeño Poppers
I N G R E D I E N T S
10–12 fresh jalapeños, halved and seeded
1 cup shredded McCall’s Irish Cheddar (flavor of your choice)
4 oz cream cheese, softened
1 clove garlic, minced
¼ tsp smoked paprika
Salt & pepper to taste
10–12 slices bacon, cut in half
I N S T RU C T I O N S
Heat the oven to 400°F. Line a baking sheet with foil or parchment.
In a bowl, mix the shredded cheddar, cream cheese, garlic, smoked paprika, salt, and pepper until smooth.
Spoon the mixture into each jalapeño half.
Wrap each filled jalapeño with a half-slice of bacon.
Bake for 20–25 minutes, or until the bacon is crisp and the cheddar mixture is bubbling.
Let cool slightly and serve warm.