Jalapeño Poppers

Prep: Preheat oven to 400°F. Line a baking sheet with foil. Cook 4 slices bacon in a skillet over medium-high heat until crispy (about 10 minutes). Crumble and set aside, reserving 1 tablespoon bacon fat for topping.

Prepare jalapeños: Wearing gloves, slice 12 fresh jalapeños in half lengthwise and scoop out seeds and membranes. Arrange cut side up on the lined baking sheet.

Make filling: In a medium bowl, combine 1 (8-oz) block cream cheese (softened), 4 ounces sharp cheddar cheese (shredded), crumbled bacon (reserving 2-3 tablespoons for garnish), 2 tablespoons chives (chopped), 1/2 teaspoon garlic powder, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon smoked paprika (if using), salt & pepper. Mix until smooth and creamy.

Stuff jalapeños: Using a spoon or piping bag, fill each jalapeño half with the cream cheese mixture, slightly mounding it on top.

Prepare topping: Combine 1/2 tablespoon butter and 1 tablespoon reserved bacon fat. Add 1/3 cup panko breadcrumbs and stir until coated. Sprinkle the breadcrumbs evenly over the stuffed jalapeños. Add a small pinch of cheddar to each for extra flavor.

Bake: Bake for 15-25 minutes one rung above middle rack, or until the jalapeños are tender and the topping is golden (smaller ones will bake a little faster, larger ones a little slower). For extra crispiness, broil for 1-2 minutes on top rack at the end, if desired.

Garnish and serve: Sprinkle with reserved crumbled bacon and a bit of extra chives. Let cool for 5 minutes before serving.