Pre-heat a skillet over medium heat, then add all of the bacon to the pan. I don’t bother with laying it out into strips. Just make sure they’re a bit separated and occasionally stir until crisp.

Place a few paper towels on top of a plate. Once the bacon is crispy, remove it from the skillet and dump it on top of the paper towels to drain extra grease while it cools.

Use a small mixing bowl to combine the garlic powder, mayonnaise, apple cider vinegar, salt, and pepper.

Shred the cabbage then add it to a large mixing bowl.

Pour the dressing onto the cabbage then mix well.

Cut the jalapenos in half, then use a spoon to scrape out the seeds and white membranes. Then finely dice the jalapenos and add to the cabbage. I like to reserve a few tablespoons to add to the top for garnish. Make sure you wear gloves and don’t touch your eyes.

Cut the cream cheese into smaller chunks and add to the coleslaw. I also like to save a little of the cheese for garnishing the top.

Chop up the cooled bacon then add ¾ of it to the cabbage.

Mix the coleslaw well. Garnish with the remaining jalapenos, cream cheese, and bacon.