Wash the jalapeño peppers thoroughly. Using a sharp knife, carefully slice each jalapeño in half lengthwise. Use a spoon to scoop out the seeds and membranes from each pepper half. *Pro Tip: For less heat, remove as much of the white membrane as possible.*

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely diced cooked bacon, chopped cilantro, minced garlic, smoked paprika, and cayenne pepper (if using). Mix well until all ingredients are thoroughly incorporated and the filling is smooth and creamy.

Spoon the cream cheese mixture evenly into each jalapeño half, filling them generously. Gently press the filling down to ensure it’s compact and securely in place.

In a shallow dish, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are evenly coated with the butter.

Carefully press the top of each stuffed jalapeño half into the buttered breadcrumbs, ensuring the filling side is well coated. Place the coated jalapeño poppers on a baking sheet lined with parchment paper or a silicone baking mat.

Preheat your oven to 400°F (200°C). Arrange the jalapeño poppers on the prepared baking sheet, ensuring they are not overcrowding the pan. Bake for 15-20 minutes, or until the jalapeños are tender and slightly softened, and the breadcrumb coating is golden brown and crispy.

Carefully remove the Cowboy Cream Cheese Jalapeno Poppers from the oven. Let them cool for a minute or two before serving. Garnish with extra cilantro, a dollop of sour cream, or a drizzle of your favorite hot sauce if desired. Serve warm and enjoy the fantastic flavor!