It isn't the best picture you will just have to take my word that these are worth the work! I found a these and decided to change them up just a little.
Cream Cheese (room temp)
Red Pepper Jelly (divided)
Bacon
Little Smokies
Cut the jalapenos in half and clean out seeds. Use gloves if you have them.
Mix cream cheese and red pepper jelly together and fill the cleaned out jalapenos with as much cream cheese as it takes to make it level with the edges of the jalapeno. If you get to the end you can skimp on some or borrow from others if you need too.
Top cream cheese with a Little Smoky.
Cut your bacon in half and wrap the whole thing and stick a toothpick through so it stays together. I don't do that with the regular ones but you will want to with these.
Then top each popper with a small amount of red pepper jelly.
Bake for an hour at 300. At the end you might want to turn up the oven to make sure the bacon is crispy.
I had 20 jalapenos, two boxes of cream cheese, a jar of jelly, two packages of bacon and a package of little smokies. So it made 40 poppers. I usually don't make that many but they were still gone super fast.
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