1
Stem jalapeños, slice in half lengthwise and remove seeds.
2
Place 1 to 2 teaspoons cream cheese down center of each jalapeño half; top with remaining halves.
3
Spread remaining cream cheese on one side of each slice dried beef. Place filled jalapeños at one end of each slice beef. Fold edges inward; roll up.
4
Cover poppers; refrigerate several hours before serving.