Cook the bacon strips over medium heat in a non-stick skillet. Drain on paper towels (DO NOT OVERCOOK THE BACON). Chop into smaller bacon bits, separate in half and set aside.
Make sure you cream cheese is well softened at room temperature. Mix the cream cheese and the cheddar cheese filling ingredients in a bowl until well combined. Mix in other listed filling ingredients.
Slice the jalapeños in half, lengthwise. Scrape out the seeds and membranes and discard.
Fill each jalapeño half with the cheese mixture. Do not overfill, as the cheese may run out during baking.
Place on a cooling rack with a foil-lined baking pan underneath. Bake in a 325 degree oven for 25 minutes until the peppers are slightly softened. Garnish with chopped bacon, place back in hot oven for final 2 minutes, then serve hot.
Be careful not to touch your eyes when de-seeding the jalapeños.Serving with a delicious ranch dipping sauce is a great idea.