Cut jalapenos in half, length-wise.

With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).

Smear softened cream cheese into each jalapeno half.

Wrap jalapeno with bacon piece (1/3 slice).

Secure by sticking toothpick through the middle (at this point you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375° oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.

Serve immediately if you want ’em hot, or they’re great at room temperature.