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Preheat oven to 425°F.* Line a baking sheet with parchment paper.
In a small bowl, mix together the Cowboy Cream Cheese and shredded cheddar until well combined.
Pipe each jalapeño half with about 1 tablespoon of the cream cheese mixture.
Place the filled jalapeños on the prepared baking sheet, letting them touch slightly so they don’t tip over. Sprinkle crumbled bacon evenly on top of each one.
Bake for 15–20 minutes, or until the cheese is warmed through and the bacon is crisp.
Serve warm with ranch dressing for dipping.