Direction

1. Preheat oven to 400°F. Line a baking tray with parchment paper or foil and lay bacon slices on it (no overlapping). Bake for 10 minutes.
2. Remove bacon from the baking tray and cut each piece in half. Lay on a paper towel lined plate. Place a wire rack in baking tray. Spray the wire rack with cooking spray. Set aside.
3. Wearing gloves (optional), slice the jalapeños in half lengthwise being sure to keep stem on if possible. Using a small spoon, scoop out the veins and seeds, discard. Place on lined baking tray cut side up.
4. In a bowl mix together the softened cream cheese, shredded cheddar cheese, Worcestershire sauce and garlic powder.
5. Carefully fill each jalapeño with the cheese mixture. I take a small scoop and mold it in my hands into a small cigar shape and press it into each jalapeño shell, otherwise spoon and press mixture into jalapeno.
6. Wrap each jalapeno half with a half slice of bacon, secure bacon with a toothpick if needed. Arrange the wrapped jalapeno poppers on the wire rack.
7. Bake for 20 minutes or until bacon is crispy and cheese is melted. Allow to cool 5 minutes before serving. Save bacon grease for other use (optional). I like to serve with Ranch dressing.