Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil or parchment paper.

Step 2

Cut a slit lengthwise in each chile, leaving stem intact. Using a spoon, remove and discard seeds and membranes.

Step 3

Stir together garlic, cream cheese, pepper Jack, Cheddar, and salt in a medium bowl. Spoon about 1 heaping tablespoon cheese mixture into each chile. Wrap each stuffed chile with a bacon strip. (Wrap bacon strip so that ends are on bottom [unstuffed side] of popper.) Arrange poppers, stuffed side up, in a single layer on prepared baking sheet.

Step 4

Bake in preheated oven until bacon is crispy, 22 to 25 minutes.