• Wash and thoroughly dry the jalapeños. Slice off the stem end of each pepper.
  12 pcs small to medium jalapeños
• Insert a chopstick through the opening and gently twist it around the inside of the pepper to loosen the seeds and white membranes. Turn the pepper upside down and shake out the loosened pieces. Repeat until the jalapeño is mostly hollow. A narrow wooden spoon handle, small butter knife, or paring knife can be used instead.
  
• Stir the softened cream cheese until smooth. For the optional seasoned filling, mix in the shredded cheddar, green onions, garlic powder, and smoked paprika.
  250g full-fat block cream cheese, at room temperature (about 20–22°C / 68–72°F, softened until pipeable), 56g (½ cup) [OPTIONAL] shredded sharp cheddar cheese/ monterey jack cheese, 2 stalks [OPTIONAL] green onions, finely chopped, ½ teaspoon [OPTIONAL] garlic powder, ¼ teaspoon [OPTIONAL] smoked paprika
• Transfer the filling to a piping bag, or place it in a zip-top bag (such as a Ziploc) and cut a small corner opening about 1/2 inch wide. Pipe the filling into each jalapeño until nearly full. Do not overfill.
  
• Wrap one slice of regular-cut bacon around each jalapeño, slightly overlapping the bacon as you wrap. Place the bacon seam-side down or secure it with a toothpick.
  12 slices regular-cut bacon, not thick-cut
  
• Stir the honey and melted butter together until smooth. Set aside.
  84g (¼ cup) honey, 14g (1 tablespoon) unsalted butter, melted
  

Oven Method

• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a lightly greased wire rack on top, if available.
• Arrange the filled and wrapped jalapeños on the rack with space between them. Bake for 25 to 35 minutes, or until the bacon is cooked and beginning to crisp.
• During the final 5 to 8 minutes, brush the bacon with the honey butter glaze. Return to the oven until the glaze is bubbling and lightly caramelized.
• Broil briefly for crispier bacon, if desired. Watch carefully to prevent the glaze from burning.

Grill Method

• Preheat the grill for indirect cooking over medium heat, approximately 375°F to 400°F.
• Grill the jalapeños over indirect heat with the lid closed for 15 to 20 minutes, turning occasionally, until the bacon is cooked and browned.
• During the final 5 to 8 minutes, brush the poppers with the honey butter glaze. Continue grilling until lightly caramelized.
  
• Allow the poppers to cool for 5 to 10 minutes before serving.