Screaming Stuffed Jalapeno Poppers(Barbecue)
- 1 to 2 pkg. cream cheese (depending on size of pepper and room temperature)
- 2 to 4 cloves garlic or granulated (depending on preference)
- 1/4 c. finely chopped sun-dried tomatoes (a nice handful from jar)
- chopped fresh basil leaves
- pinch of salt
- 10 to 25 jalapeno peppers (larger than average size will make them easier to stuff)
- 1/2 to 1 lb. thinly sliced bacon
- Mix each package of cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable. Slice each jalapeno lengthwise on one side, being careful not to cut the jalapeno in half. Remove the seeds if you can't handle the heat. Depending on the pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in. Fill either a pastry bag or use something that will allow you squeeze and put your filling inside the jalapeno pepper. Be careful to not overfill the pepper; it may squirt while cooking. Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper to soak toothpicks first to prevent burning in the barbecue. Barbecue peppers until they are lightly roasted or until bacon is fully cooked. Cook time is approximately 10 minutes. Prep time: 30 minutes. Yields 10 to 25 poppers.
cream cheese, garlic, tomatoes, fresh basil, salt, peppers, bacon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=80095 (may not work)