Bacon-wrapped jalapeño poppers

Step 1

Preheat the oven to 400°F and set one oven rack in the middle position and one in the top position. Line a large baking sheet with aluminum foil, then top with a wire rack; spray the wire rack with nonstick cooking spray.

Step 2

Prep the jalapeños: Cut the jalapeños in half lengthwise, leaving the stem intact on one half. Using the tip of a small spoon, scoop out and discard the seeds and ribs (the ribs are where most of the heat is, so scrape them thoroughly if you have a milder palate).

Step 3

Make the filling: In a medium bowl, stir the cream cheese, Mexican blend cheese, scallions, cilantro, lime juice, cumin, and salt until combined.

Step 4

Stuff and wrap the jalapeño peppers: Begin by filling each jalapeño half with approximately 1 tablespoon of the cheese mixture. Once filled, wrap each half snugly with bacon. To do this effectively, start by draping the bacon over the top of the jalapeño half. Then, spiral it around the popper, ensuring all the exposed cheese filling is covered by the bacon. This method ensures the cheese remains contained during cooking and allows the bacon to achieve a crispy texture. Once wrapped, place the poppers on the prepared wire rack with the cheese side facing up.

Step 5

Bake for 25 minutes, then move the baking sheet to the upper rack and turn on the broiler. Broil until the bacon is crisp on top, about 2 minutes (keep a close eye on them so they don't burn). Let cool for at least 10 minutes, then transfer to a paper napkin-lined platter (to absorb any grease) and serve warm.