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Slice the Jalapeños in half lengthwise, you might like to wear rubber gloves for this! (I use them for everything from handling meat to cleaning)
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Using a spoon, remove the seeds and light coloured membrane (this is where the spice is!)
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Fill each pepper with cream cheese (I put some in a Ziploc and snipped off the corner and piped it into the peppers)
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Take a long strip of bacon and wrap it around the peppers, adhere each end with a toothpick (or the bacon will unravel during baking)
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Brush each popper with a light coating of barbecue sauce
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Bake at 400 degrees for 18-20 minutes or grill on med-low until bacon is crisp
