Cut your jalapeños length-wise. Remove the seeds.
In a large bowl, combine cream cheese, chives, bacon bits, sharp cheddar shredded cheese, hot sauce, and creole seasoning. Stir together.
Use a spoon to fill the jalapeno boats with the cream cheese mixture. Put on the grill and grill at 300-350 for 25-30 minutes. The longer you cook them, the less they’ll burn your mouth. Enjoy.