As you might imagine, there are literally thousands of ways to make poppers, which also go by the name of buffalo turds, possum drops, armadillo eggs and others.
Personally, I like 'em as sparrowgrass mentioned, left whole, seeded and stuffed and cooked on the grill. Once you've cut the top off and seeded them (LINK to a jalapeño seeding tool
- VERY helpful!), you can stuff 'em with just about anything...diced shrimp, cooked ground beef or pork or taco meat, strips of cheese or onion or bits of garlic, Cream cheese mixtures - You name it!
After stuffing, wrap them in bacon and set them in a rack (LINK to a jalapeño grilling rack
) and put them in your grill. It is generally best to cook them indirectly (not directly over the coals) so the bacon has a chance to cook and get a little crispy.
As for baking in the oven, well, GregWhoCooks has it right. 350° is good until the bacon is just about done, then finish 'em off in the broiler for some crispness. You can use the same rack for whole poppers in the oven, too.
Oh, and you can make poppers out of virtually any chile, even those little orange ones that look like cute little wrinkled up pumpkins!
- - ¡CAUTION! - - Poppers are extremely addictive. Oh, and those cute orange ones? The chile habanero runs from 100,000 to 350,000 on the Scoville scale (of spicy heat), whereas the chile jalapeño is a mere 2,500-8,000.
You folks have fun with these! Hear?