Preheat your oven to 400°F (204°C)

Line a baking sheet with aluminum foil then layout the bacon strips.

Precook the bacon so that it is still pliable and will wrap around the poppers, about 15 minutes. Keep a watch so it doesn't get too crispy.

Combine the cream cheese and grated cheddar in a small bowl. I used a large fork to mix it all up.

Place the filling in a small plastic storage bag and snip off the corner. This is my easy tip for filling the poppers. you can just use a knife or spoon if you prefer.

Slice the jalapeno poppers in half lengthwise and use a small spoon to remove the seeds and membranes.

Pipe the filling mixture into each of the pepper halves.

Wrap each popper with a slice of bacon.

Remove the foil from the baking sheet and discard then place a baking rack on the sheet pan.

Place the peppers on the baking rack and bake for 15 minutes.

Allow to cool slightly before serving.