In a bowl, combine the first 6 ingredients and mix well.
Slice the tops off the jalapeños. Cut the peppers in half horizontally and (if you prefer your peppers less spicy) remove the seeds. Place the peppers on a wire rack resting on a rimmed baking sheet.
Place half of the chicken mixture into a plastic zipper bag and cut a small hole in the corner. Squeeze chicken mixture into each jalapeño.
Wrap each jalapeño with half a strip of bacon and secure with a toothpick.
Place the rack of peppers in the oven and bake for 20 to 25 minutes, until the chicken reaches 165°F.
Remove the peppers from the oven and allow them to cool. Serve with ranch or blue cheese dressing for dipping.