Make it
Prepare
Halve the jalapeños lengthwise. Remove seeds and ribs for moderate heat, or leave a little rib intact if the crowd means it.
Mix
Combine cream cheese, cheddar, bacon, scallions, garlic, paprika and salt. Fill each pepper without mounding excessively.
Cook
Smoke or roast at 375°F for 20–25 minutes, until the peppers soften and the filling takes on browned spots.
Set
Rest 5 minutes before serving. The filling firms slightly and remains hot longer than expected.
From the Haus
- Wear gloves when cleaning a large batch of peppers.
- For more smoke, cook the bacon on the smoker before it goes into the filling.