1/2 cup shredded cheese
12 hard cooked eggs
3 tablespoons mayonnaise
3 tablespoons cream cheese, softened
1 jalapeno, seeded and finely chopped
3 tablespoons sliced green onions
Salt and pepper
3 slices bacon, crisp cooked and finely crumbled
Preheat oven to 200°C. Line a baking sheet with parchment paper. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper. Place cheese crisps on a wire rack; cool completely. Once cool, break cheese crisps into smaller pieces.
Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayo, cream cheese, jalapeno, green onions; mix well. Season to taste with salt and pepper. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon. Sprinkle with chili powder.