• Cut the stems from the jalapeños, then slice each one lengthwise into halves. Use a small spoon to scoop out the seeds and membranes, creating hollow cavities.
• In a mixing bowl, combine the cream cheese, shredded cheddar, garlic powder, and finely minced green onion until evenly blended. Spoon this filling into the hollowed-out jalapeño halves, ensuring they are generously stuffed.
• Wrap a slice of bacon securely around each stuffed jalapeño, fully encasing the cheese. Use toothpicks to hold the bacon in place if necessary.

To Grill:

• Position the jalapeños cut side down on a preheated grill and cook for approximately 6 minutes, or until the bacon begins to crisp. Carefully loosen the bacon from the grill grates, then flip the jalapeños over. Reduce the heat to medium-low and continue cooking for 10–12 minutes, allowing the bacon to cook through and the cheese to melt.

To Bake:

• Set your oven to 425°F and line a baking sheet with parchment paper. Arrange the bacon-wrapped jalapeños on the sheet and bake for 18–23 minutes, or until the bacon is crisp and the cheese is bubbly.