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

Add seeds to jalapeño half according to taste. Fill jalapeño half with cream cheese, sprinkle cumin and chili powder on top, add shredded cheddar, 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 24 poppers.