Grilled Stuffed Jalapenos

• 10 whole Jalapenos
• 10 strips Bacon
• 1 can (8 Oz. Can) Water Chestnuts
• 1/4 cups Worcestershire Sauce
• 1/4 cups Brown Sugar
• 8 ounces, weight Cream Cheese

1. Drain and chop can of water chestnuts and place in a Ziploc bag with Worcestershire and brown sugar.
2. Place in the fridge overnight (these can soak for as little as 2 hours, but we like them really marinated).
3. Drain chestnuts and combine with softened cream cheese.
4. Slice jalapenos lengthwise for easier handling and serving and remove seeds (and ribs for a milder pepper).
5. Slice bacon strips in half.
6. Fill pepper with cream cheese mixture.
7. Wrap with bacon and secure with a soaked toothpick (letting the toothpicks soak in a bowl of water prevents the ends from burning).
8. Grill over indirect heat at about 350 degrees until bacon is done.

jalapenos, bacon, water, worcestershire sauce, brown sugar, weight cream cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-stuffed-jalapenos/ (may not work)