Cut the tops off the jalapenos just below the curvature. Carefully stick the paring knife down and around in the jalapeno and hollow out all the linings and seeds. (Note: It's the lining that is the hot part of the jalapeno.)
Do this to all the jalapenos.

Next open up the package of cream cheese cut in 1/2 length wise and lay flat. Cut at an angle from one corner to about to about 3/4" to form a triangle, continue cutting triangles for the 1/2 block and cut the other the same way. You should get around 12 wedges.

Season the wedges with seasoning salt, or any other seasonings you like. Stick a wedge in each hollowed out jalapeno and level off at the top. Excess can be used on the other jalapenos.
Next, stick a toothpick thru the top of the jalapeno about 1/2" down, stick the end piece of bacon strip on one protruding toothpick across the top of the bomber and onto the other side of the toothpick. Wrap around the bomber thru the toothpick ends to finish wrapping.

I like cooking on the grill, but you can oven cook them as well. Turn them often to keep from burning. They're done when the skins of the jalapenos are darkened and "mushy" looking and cream cheese is oozing out. Remove, cool and enjoy.

 

WOW that sounds awesome !

 

sounds good!