Slice the Jalapeno chile pepper down the center from the stem (just below the stew) to just almost before the tip of the pepper, avoiding cutting through the stem. Squeeze the pepper at the top and bottom to make a slight opening in the pepper.
Carefully clean out the seeds and membranes while avoiding separating the pepper into two parts.
CAUTION: Jalapeno chile peppers can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling chile peppers.
Slice the cheese into 1½-inch long by ½-inch wide and thick slices. Slice the onion into wedges that are about 1/4-inch wide. Slide a piece of cheese and an onion into each pepper. Take a slice of bacon, wrap it around the pepper tightly, and use the toothpick to secure the bacon in place (skewered through the pepper).
Preheat barbecue grill. Place the stuffed jalapenos over a hot grill (if you have a top warming rack this works well). Turn every 5 to 10 minutes to cook evenly. When the bacon is cooked, remove the cooked jalapeno popper to a plate to allow to cool, and then you are ready to serve.
If you would like to make these in your oven, simply place the assembled jalapes on a cookie sheet or foil pan and cook under the broiler. Turn frequently to ensure the bacon is thoroughly cooked.
Makes 10 Jalapeno Poppers.
Grilled Bacon Wrapped Jalapeno Poppers Recipe: https://whatscookingamerica.net/CynthiaPineda/JalapenoPopper/JalapenoPoppers.htm