Clean and dry jalapeños.

Cut open your jalapeño by slicing the back or the curve of the Jalapeño. I like to do this instead of cutting it completely in half, because it allows a tighter seal because it’s A Depot Pocket to hold The filling. Sit to the side.

In a bowl makes your cream cheese, shredded cheddar, and optional jalapeño seeds. If you would like to add more seasoning to the mix I suggest just a little salt and pepper. Remember you will have saltiness from the cheese in the bacon.

Fill each jalapeño with the cream cheese mixture.

Use the jalapeño slice that you Cut off earlier to sell your jalapeño

Take one to two slices of bacon and wrap around your jalapeño

Grill your jalapeños at 400°, flipping throughout, until the bacon is fully cooked on all sides.