6 jalapeño peppers
4 ounces cream cheese, softened
2 tablespoons chopped chives or green onions
4 slices thin-cut bacon
12 wooden toothpicks, soaked
Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane.
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.
(For Baked Poppers) Heat oven to 375°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.
(For Grilled Poppers) Heat grill to medium-high heat. Place a grill basket or aluminum foil in 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.