1. Slice jalapeños in half. Remove stem and seeds. Rinse them with cold water then cut them into thin strips. Use a fork to blend the cream cheese and shredded cheese together. To make putting it on the bread easier, I put it in a piping bag or make my own by cutting the corner off of a gallon bag. Butter one side of each slice of bread. Layer your bread, cream cheese, bacon, jalapeños, and the last slice of bread in the pie iron. I tend to overfill mine to the point that they are hard to close. It is glorious. Use your own discretion. Cook over the fire until your bread is brown on both sides.