Preheat the oven to 400°F.
Combine the cream cheese, goat cheese, red pepper jelly, salt and pepper in a mixing bowl, until everything is well combined. Then, stuff the jalapeño halves with the mixture.
Place them on a baking sheet lined with parchment paper and bake for 15 minutes.
While the poppers bake, finely mince the crispy bacon and set it aside.
Turn the oven to broil and broil the poppers for 2 minutes, or until the tops are golden brown. Then, remove them from the oven and top with the bacon crumbles.
Whisk the fig jelly with the hot water, and drizzle the mixture over the poppers.
Top with additional goat cheese crumbles and thin slices of green onion, if desired.
Tip: Use gloves when prepping the jalapeños, and soak the peppers in water to reduce their heat level.