Step 1

Prep: Cut each jalapeño in half. Remove seeds and stems. Slice halves into 8 strips. You should have 16 strips per jalapeño and 64 strips total. Slice the cream cheese into 16 pieces, and slice each of those in half to make 32 pieces. Keep them cold and separated.

Step 2

Cook: Heat your griddle to medium low (350-380F degrees). Place the bacon on the griddle and cook, until it's browned. Add the peppers to the griddle at the same time and cook with the bacon drippings, until tender. Clean the griddle.

Step 3

Top Poppers: Place 2 tablespoons of cheddar cheese on the griddle in an oblong shape. Top with 1 piece of cream cheese, a pinch of garlic powder, 2 jalapeño strips and a few crumbles of bacon.

Step 4

Fold Poppers: Once the edges of the cheddar cheese start to brown, slide your spatula under the cheese. Fold the left side over the toppings. Then fold the right side over the toppings to make a log. Remove from the grill and sprinkle with salt.