Beat the cream cheese in a medium mixing bowl with a hand mixer until smooth. (This can also be done with a rubber spatula.) Add 1 cup of shredded cheese and the diced jalapenos. Mix until evenly combined.
Scoop 1 teaspoon of the popper filling into each tortilla chip scoop. Divide the remaining 1 cup of cheese evenly over the top of the chip cups.
Bake for 8 minutes until the cheese has melted and the filling is warmed.
Remove from the oven and serve as it or top with more diced/sliced jalapenos for garnish.
Notes
The measurement totals for the cheese and cream cheese are very rough for this recipe. There is no need to measure the cream cheese, just add a small dollop to each scoop.