Step 2: Cutting Tops
Protect your hands with non-latex gloves. Cutting and deseeding peppers can irritate your hands and burn your eyes if you don't protect them. I learned the hard way, lol.
First of all make sure you rinse off your jalapenos, you never know who has already touched them. Next, take a pairing knife and cut the tops of the jalapenos and discard the tops.
Step 3: Deseeding
I have a special tool for the next step. Its a potato peeler with an apple corer on it. Nothing fancy but makes the next step easier and faster.
Insert your apple corer in the top of the jalapeno and move it in a circular motion around the edges to remove the seeds and veins from the walls of the jalapeno.
Cut each one of the jalapenos length ways in half, and use a spoon to scoop out the seeds and veins from the walls of the jalapeno.
If you want "Hot Grilled Mice" mix the veins and seeds into the cream cheese, or for a mild to medium spiced "Grilled Mice" discard the veins and seeds.
Step 4: Stuffing the Jalapeno
Cut a small slit in the bottom of the jalapeno, and take some cream cheese and push it into the opening of the deseeded jalapeno. The air should escape from the bottom as you stuff it. Put enough cream cheese to fill the jalapeno completely full. Then cut the jalapeno in half length ways.
Take a knife and spread the cream cheese, level with the walls, in the cleaned area of the deseeded half of the jalapeno.