Prep the Jalapeños
Cut jalapeños in half lengthwise and remove seeds and membranes. If you want extra heat, save some of the seeds to mix into the filling. Wear gloves to avoid burning your hands!
Make the Cheese Filling
In a microwave-safe bowl, combine cream cheese and shredded cheese. Microwave in 30-second intervals, stirring between each, until the cream cheese is softened and easy to mix. Add paprika, crushed red pepper (or jalapeño seeds), salt, black pepper, and Dano's seasoning. Mix well until fully combined.
Stuff and Wrap
Spoon the cheese mixture into each jalapeño half, filling generously. Wrap each stuffed jalapeño with a strip of thick-cut bacon, securing with a toothpick if needed. Place on a baking sheet lined with parchment paper or a wire rack.
Bake
Preheat oven to 425°F. Bake the poppers for 25 minutes, or until the bacon reaches your desired level of crispiness. Keep an eye on them—cooking time may vary depending on bacon thickness.
Cool and Serve
Let the poppers cool slightly before serving—the cheese filling will be molten hot! Remove toothpicks if used. Serve warm.