Next, slice the jalapenos. Remove the seeds if you prefer less spice.

Slice the cheddar cheese. I use a block of cheese and use 2 slices per thigh. You can also grate the cheese instead.

Take the chicken thighs and pat them dry. Sprinkle the outside of the thighs, the smooth side where the skin would have been, with Old Bay seasoning.

Put the chicken thighs seasoning down on a cutting board. Add two to three slices of jalapeno in each thigh.

Line each chicken thigh with two slices of cheese, or if you grated the cheese divide it into 6 portions and add one portion per thigh. Fold each chicken thigh in half enclosing the cheese and jalapenos. Using two toothpicks per thigh, pierce the edges of each closed thigh with a toothpick or two to keep it in place.

Place the thighs, toothpick side up, in the oven-safe glass dish or cookie sheet and bake for 35 minutes.