Start by removing the stem and seeds from 6 large jalapenos. Place on a baking sheet and toss with oil.  

Turn oven onto broil and place jalapenos in the oven for 5 - 8 minutes, until the skin is roasted and turning brown. Allow to cool, then dice. 

Preheat oven to 250 degrees. 

Cut sheets of parchment paper into 4 x 8" rectangles. Roll up the parchment paper into 4" long tubes. Wrap chicken skin around parchment paper tubes, then place on baking sheet, wrap side down. 

Bake for 10 minutes, then increase the temperature of the oven to 450 degrees. Bake an additional 10 minutes. 

Flip and bake 5 extra minutes, until skin is brown and crispy. 

Remove from pan and carefully remove parchment paper from the chicken skin. 

Warm cream cheese in the microwave for 45 seconds. Add in diced jalapenos and stir to combine. Add mixture to a baggie, snip the end, and pipe the mixture into the chicken skins.