Bacon and Cream Cheese Jalapeno Poppers

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Jalapeno poppers are a great appetizer, made with cream cheese and smoky bacon.

Scale

6–9 jalapenos (depending on the size)

8 ounces cream cheese

1/4 cup sour cream

1/3 cup sharp cheddar cheese

1/4 cup shredded parmesan

7 slices thick cut bacon

1/4 teaspoon white pepper

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

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Set oven to 400 degrees
With your gloves on, clean out some or all of the seeds and membranes of the jalapenos.
In a large skillet, fry seven slices of thick sliced bacon until medium well done.
Remove from the pan and place on a plate lined with paper towels to drain the fat.
Once the bacon has cooled take a sharp knife or kitchen shears and chop or cut in to small pieces, set aside.
Take the room temperature cream cheese and place in a bowl or stand mixer with a paddle, mix until softened and light.
Add the sour cream to the cream cheese and blend together.
Blend in the spices.
Add the sharp cheddar, parmesan and bacon into the cream cheese mixture.
With a spoon or fork, fill each pepper with cream cheese.
Bake for 18-20 minutes or until cheese is browned.