48 slices thick sliced bacon
24 fresh jalapeños, halved lengthwise, seeds and membranes removed
2 8 oz packages cream cheese
1 8 oz pkg shredded sharp cheddar cheese
2 tsp cumin
1-1/2 tsp chili powder
3-4 jalapeño seeds per popper (3=medium 4=hot)

Add seeds to jalapeño half according to taste. Mix together shredded cheddar, cream cheese, cumin and chili powder. Fill jalapeño half with mixture. Wrap bacon slice around jalapeño half, snugging it closed with some overlap. Heat large skillet over low-medium heat. Fry jalapeño halves (I do batches of 6) with flat side down about 8 minutes turn and continue frying for 7 minutes (fry first batch longer since skillet will not be fully hot yet). Allow each batch to rest on paper towels to soak up excess grease.

Makes 48 poppers.