Begin by rolling out two sheets of puff pastry together to form a larger sheet. Cut this sheet into 1 cm thick slices and gently press each slice into the cups of a mini muffin pan, shaping them into little tart shells. Chill the pastry cups in the refrigerator for 15 minutes to prevent them from shrinking during baking.

In a mixing bowl, combine block cream cheese, grated cheddar cheese, pickled jalapeños, crumbled bacon (if using), and chopped chives. Mix well until all ingredients are thoroughly blended and creamy. Taste the filling and adjust seasoning if needed.

Preheat your oven to 425°F (220°C). Carefully remove the chilled pastry cups from the refrigerator. Using a spoon, fill each pastry shell with the cheese mixture about ⅔ full.

Place the filled mini muffin pan in the preheated oven and bake the Jalapeño Eyeball Tarts for 15-20 minutes, or until the pastry is puffed and golden brown.

In the last 5 minutes of baking, remove the pan and top each tart with a slice of fresh jalapeño. Return the pan to the oven.

Once baked, remove the Jalapeño Eyeball Tarts from the oven and let them cool for a few minutes. Drizzle or add a dollop of sweet chili sauce atop each jalapeño slice.