Prepare jalapeño poppers for the grill by cleaning out the seeds, filling with a cream cheese mixture and wrapping with bacon. The filling is a cream cheese base with seasoning options to fit your taste preferences.
Before cutting the jalapeños, wash them thoroughly to remove dirt or contaminants. Put on disposable gloves before cutting. The juice from the peppers can burn the skin and is difficult to remove.
Slice each jalapeño in half lengthwise. Remove the stem. Use a small metal spoon to scoop out the seeds and pulp on the inside of the jalapeños. This is the part that creates much of the spiciness in the pepper. If you prefer the poppers on the spicy side, leave a bit of the seeds and membranes intact.
Mix together softened cream cheese and your choice of additional flavorings. Popular choices are green onions, garlic and shredded cheddar cheese. Spread a scoop of the filling into each jalapeño half so it is full but not overflowing.
Cut strips of bacon in half. Wrap a piece of bacon around each jalapeño. Press toothpicks through the jalapeño to hold the bacon in place. For a barbecue flavor, brush the outsides of the bacon-wrapped jalapeño poppers with your favorite barbecue sauce.