Preheat your oven to 425°F (218°C).

Roll out two sheets of puff pastry on a lightly floured surface and cut into portions to shape into cups in a greased mini muffin pan.

In a large mixing bowl, combine softened cream cheese, grated cheddar cheese, finely chopped pickled jalapeños, bacon crumbles (if using), and chopped chives or green onions. Blend until creamy.

Spoon the cream cheese mixture into each pastry cup, filling them nearly to the top.

Bake for about 15–20 minutes until golden brown and bubbly.

Add a jalapeño slice on top of each tart during the last 5 minutes of baking.

Let the tarts cool slightly in the pan for about 5 minutes before serving.

Top each jalapeño slice with a dollop of sweet chili sauce or red pepper jelly before serving.