These easy, cheesy poppers are simple to make. You can make them in advance — see our tips below. If you choose to grill the peppers, use a grill basket so they do not fall between the grates.
6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons chopped chives or green onion
4 slices thin-cut bacon
12 wooden toothpicks, soaked (see notes)
Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. (Seeds and the white membrane are where most of the heat comes from).
Stir the cream cheese and chives (or green onion) together. Fill pepper halves with the cream cheese mixture.
Slice bacon into twelve 1 1/2-inch pieces. Wrap one piece of bacon around each filled pepper-half. Secure the bacon with a toothpick.
Heat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper. Arrange the peppers, filling side facing up, onto the baking sheet. Bake until the bacon is crispy and the peppers are tender; 20 to 25 minutes.
Heat grill to medium-high heat. Place a grill basket or aluminum foil on the grill. This prevents the poppers from falling through the grates. Arrange the peppers, filling side facing up, in the basket or on foil. Grill until the bacon is crispy and the peppers are tender; 15 to 20 minutes.