Prep the jalapenos. Wash and dry the peppers. Slice each in half lengthwise and use a small spoon to scrape out the seeds and membranes. For less heat, remove as much white pith as possible.

Make the filling. In a bowl, mix cream cheese, shredded cheddar, garlic, green onions, smoked paprika, onion powder, black pepper, and salt until smooth and well combined.

Fill the jalapenos. Spoon the cheese mixture into each jalapeno half, smoothing the top so it’s level with the edges. Don’t overfill; you want space for the bacon to wrap snugly.

Wrap with bacon. Cut each bacon slice in half crosswise. Wrap one half around each stuffed jalapeno, overlapping slightly and tucking the end underneath. Secure with a toothpick if needed.

Choose your cooking method. Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment or place a wire rack on top. Arrange jalapenos cut side up and bake 20–25 minutes, until bacon is crisp and the cheese is bubbling.

Air fryer: Preheat to 375°F (190°C). Air fry in a single layer for 10–14 minutes, checking at 10 minutes. Work in batches if necessary.

Grill: Heat to medium. Grill over indirect heat for 15–20 minutes with the lid closed, then move briefly to direct heat to crisp the bacon.

Rest and serve. Let them cool for 5 minutes so the filling sets. Serve warm with ranch or a squeeze of lime if you like.