I often make up a batch of poppers for Friday nights. Here our Skye girl is hanging out waiting for a bite even though she has never tasted a popper. I don’t think she’d like jalapenos! She had to settle for a milk bone.
You can find a bunch of popper recipes on pinterest, but I just put them together from memory. The messiest and my least favorite part is cleaning the peppers. When you’re looking for jalapenos at the grocery, sometimes it’s better to get the smaller ones. The big fat ones are beautiful, but they don’t seem to have the same heat that the smaller ones do. If you like milder poppers, then go for the big ones.
Split the peppers in half long-wise and clean out the seeds.
Mix the filling together: 1 block of cream cheese, 1 cup of shredded (shred your own and you save yourself some carbs and icky potato starch that the manufacturers use to keep the cheese from clumping. Freshly shredded tastes so much better and is well worth getting the food processor out!)
Add a couple of heaping tablespoons of mayo and about a tablespoon of butter and mix thoroughly.
Stuff the peppers with the filling and bake at 350 til the cheese bubbles and the peppers are softening. I usually put a little coconut oil or bacon grease in the bottom of the pan to keep them from sticking. Or you could use parchment too.
Mark likes to add hot sauce. I usually add sour cream. Because these were so mild, even I wanted a little spice so I used some salsa. We get chi-chi’s salsa because it doesn’t have sugar added.
I hope you have some good poppers to go with your next Friday night 
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