Here’s the recipe:

1. Preheat the oven to 400°. Slice 12 jalapeños in half lengthwise and remove the seeds and ribs, leaving the stems intact. Set aside.

2. In a medium bowl, mix 6 oz softened cream cheese and ½ cup shredded Gelson’s sharp cheddar cheese until incorporated.

3. Fill 12 jalapeño halves to heaping with the cheese mixture, then top each one with another jalapeño half, creating whole peppers again.

4. Wrap each jalapeño with 1 strip of Gelson’s bacon (not thick-cut), then insert a toothpick to hold the bacon and place the whole thing on a baking sheet.

5. Bake for 24 to 27 minutes, or until the bacon is crispy. Remove from the oven, cool for 5 minutes, and serve warm with ranch dipping sauce.