Oh yeah. These are good! Chipotle peppers are sold in a can and are usually found in the international foods aisle. Store the extra peppers and sauce in a tightly sealed glass or plastic container for up to 2 months in the refrigerator. For a milder version, leave out the chipotle.
Place the cream cheese in a medium mixing bowl and let it soften as you prep other ingredients.
Slice the jalapenos in half lengthwise. Scrape out the seeds. Avoid touching your face when handling peppers, and wash hands immediately after.
Remove a chipotle pepper from the can. Slice down the center, scoop out the seeds and discard. Mince enough pepper to measure the indicated amount. Add to the bowl of cream cheese. Avoid touching your face when handling peppers, and wash hands immediately after.
Preheat the oven to 350 degrees.
Add mayonnaise and cheddar cheese to the bowl of cream cheese and chipotle peppers. Stir to combine well, and season with salt and pepper to taste. Refrigerate while you pre-cook the bacon.
Prepare a sheet pan with a layer of parchment paper.
Lay the bacon strips out on the prepared sheet pan.
Place the bacon in the preheated oven. Bake until starting to turn brown but still pliable, about 8-10 minutes.
Prepare a plate with layers of paper towels. Set plate near the stove for the cooked bacon
Once you remove the bacon from the oven, transfer to the plate of paper towels. Pat off extra grease.
Scoop about 1 tablespoon of the cheese filling into each jalapeno half. Take a strip of bacon and wrap it around the jalapeno. Secure the ends with wooden toothpicks.
Discard the parchment paper from the sheet pan. Place the jalapenos on the sheet pan and place in the oven. Bake until the bacon is crispy, about 5-7 minutes.
Transfer the chipotle cheddar cream cheese poppers to a serving dish or dinner plates. Serve warm!