Begin by rolling out two sheets of puff pastry on a floured surface until they are about 1/8 inch thick. Cut the pastry into 1 cm thick slices and gently press each slice into the cups of a mini muffin pan to form small tart shells.

In a large mixing bowl, combine two blocks of softened cream cheese, grated cheddar cheese, pickled jalapeños, chopped chives, and bacon crumbles. Use a spatula to mix the ingredients thoroughly until smooth and well-combined.

Preheat your oven to 425°F (220°C) while you fill the pastry shells. Spoon the cream cheese filling into each tart shell, filling them about two-thirds full.

Place the muffin pan in the preheated oven and bake your Jalapeño Eyeball Tarts for 15-20 minutes. After 15 minutes, add a slice of fresh jalapeño on top of each tart and bake for an additional 5 minutes.

Once the tarts are golden, remove them from the oven and allow them to cool slightly in the pan. Drizzle sweet chili sauce on top of each jalapeño slice.