This instructable is an easy-to-follow recipe for a special kind of jalapeño popper that's called a firecracker around here. I usually make a couple dozen at once for cook-outs but today it's just me and my girl at home so we're just going to make six for a dinner appetizer.
3 jalapeño peppers
1 package cream cheese
1 package of bacon
barbecue sauce (your favorite sauce will do but we prefer Blues Hog - http://blueshog.com)
1. Cut off the top of our jalapeños.
2. Halve the peppers lengthwise.
3. Use a spoon to scoop out the seed and connective membrane of the peppers. This will eliminate much of the heat,leaving you with just a little burn and the lovely flavor of the pepper itself.