• 8 Jalapenos
• One package of cream cheese
• One package of bacon
• Garlic salt (optional)
Cut the stems off your peppers and slice them in half lengthwise. Remove all the seeds from the inside and rinse. The seeds are what make peppers hot, so if you're a practical joker you can leave some inside a few of the peppers and try to guess who ends up with them later on. Take a spoon and fill your pepper halfs level to the top with cream cheese. If you like, dust the tops with garlic salt. This can be a nice flavor touch, but these guys are so bad for you already you may want to skip this part.
For the short peppers, cut a strip of bacon in half. Wrap it around the pepper and secure in place with a toothpick at each end. For the longer peppers you may need to use a full piece of bacon. Try to cover the entire length of the open half of the pepper with bacon so that the cream cheese won't drip out when cooking.
If you have the foresight, soaking the toothpicks in water for half an hour prevent them from catching fire on the grill if you have a flare up. This is a nicety, not a necessity.
Put a foil drip tray next to or on top of your coals. Arrange the peppers over the drip tray and let them cook. Cooking times vary depending on how close to your coals you've placed these, but I generally let them cook for around 15 minutes, turning a few times over the course. It can be tough to tell when bacon is done on the grill so pull a few off to test.
Makes 16 poppers. Serves 4-5.
Posted by Nat Tarbox.