Ingredients

• 1/2 cup shredded pepper jack cheese
• 12 hard cooked eggs
• 3 Tablespoons mayonnaise
• 3 Tablespoons cream cheese, softened
• 1 Jalapeño, seeded and finely chopped
• 3 Tablespoons sliced green onions
• Salt and pepper
• 3 slices bacon, crisp cooked and finely crumbled
• Chili powder

Preparation

1. Preheat oven to 400F.
2. Line a baking sheet with parchment paper.
3. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle.
4. Repeat with remaining cheese, allowing 2 inches between circles.
5. Bake for 7 to 8 minutes or until bubbly and lightly golden.
6. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper.
7. Place cheese crisps on a wire rack; cool completely.
8. Once cool, break cheese crisps into smaller pieces.
9. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.
10. Place yolks in a small bowl; mash with a fork.
11. Add mayo, cream cheese, jalapeno, green onions; mix well
12. Season to taste with salt and pepper.
13. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon.
14. Sprinkle with chili powder