We make "poppers" on the BBQ. You mix up some garlic/herb cream cheese with a bit of spices (greek spice works well), and some shredded cheddar. Slice the jalopenos lengthwise and scrape out seeds. Use gloves or be very careful to wash well and not touch your face or anywhere afterwards! Fill the jalopeno halves and I usually put them on a grill plate so they don't fall through the rack. Cook slowly, and they jalopenos should be quite soft when done (ie not crunchy) as it takes a lot of the heat out. Some times I par-cook some bacon strips and wrap them around the poppers (about 1/3 strip per pepper) and attach with a toothpick. These are always a big hit.