• Preheat oven to 325℉. Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil.

Prepare the Ingredients

• Slice 15 large jalapeno peppers in half and remove seed and membrane.
Be sure to use plastic gloves when working with hot peppers.
• Shred 6 oz. sharp cheddar cheese with a handheld grater.
• Cook 4 slices bacon until browned. Allow to cool and then crumble into small pieces.
• Place sliced jalapenos on the prepared baking sheet. Bake in preheated oven for 15 minutes to soften. Remove from oven. Increase oven heat to 375℉.

Make the Cream Cheese Filling

• Meanwhile in mixing bowl, combine 6 oz. cream cheese (softened), shredded cheddar cheese, 1/4 cup mayonnaise, 1 tablespoon Louisiana Hot Sauce, 1 tablespoon dried parsley, 1/4 teaspoon garlic powder, and 1/8 teaspoon kosher salt. Mix with a fork until thoroughly combined and smooth. Add crumbled bacon and mix well.

Assemble the Poppers

• Spoon cream cheese filling into cooled jalapenos.
• Sprinkle with 1 cup Italian flavored bread crumbs, lightly pressing into filling. Spray tops with olive oil baking spray.
• Bake at 375°F for 18-22 minutes, until tops are a golden brown crust. Serve warm. Makes 30 appetizers.