Cheesy Jalapeño Poppers with Pickled Onions

Preheat the oven to 425° and line a baking sheet with aluminum foil. Slice jalapeños in half and scoop out the inside “membrane”, leaving more seeds if you'd like them spicier. Spoon cream cheese into the jalapeño halves until almost filled (putting in too much will cause cheese to melt out). Sprinkle a little shredded cheddar on top of each half and place on baking sheet. Cook for 12-15 minutes, or until the jalapeños are tender (switching oven to a low broil the last minute to brown the cheese if preferred). Remove from oven, top with pickled onions, and enjoy!