28 jalapenos, halved and seeded = 56 poppers
28 slices of bacon, sliced in half (2 packets of costco bacon low sodium, 14 slices each packet)
2 cups cream cheese
2 cups sharp cheddar

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Mix cream cheese and cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Wrap half-a-bacon onto the jalapeno half. Arrange bacon-wrapped peppers on the prepared baking sheet. Don’t forget to stick a tooth pick in to keep everything together.
  3. Bake in the preheated oven until bacon is crispy, about 20 minutes.

Notes: There was 0.75 cup left of cream cheese.

Suggestion: 40 jalapeno poppers per cup of cream cheese?

Use Parchment Paper instead of foil!