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Recipes
Jalepeno Poppers
Ingredients:
12 fairly large jalapeno peppers
12 water chestnuts
6 slices of bacon
cut in half
1 pkg. Cream Cheese
softened
Paprika
1/2 c Soy Sauce
1/4 c Brown Sugar
Tooth picks
A rack that holds jalapenos - they do make commercial ones with holes
ready to stand them upright.
Preparation:
The night before: Mix soy sauce and brown sugar together, and put into a container with a tight fitting lid - or a zip loc bag will work. Add the water chestnuts and marinate at least 4 hours.
Cut off the tops of the peppers and core out the seeds.
Put the cream cheese in a baggie and snip the corner off to make a dispenser. Alternatively, you could put it into a syringe (the kind you shoot marinade into meat with).
Squirt about a half teaspoon of the cream cheese into each pepper.
Stuff a marinated water chestnut into each pepper.
Top off the water chestnut with cream cheese, and sprinke with paprika for color.
Wrap a half slice of bacon around each one and secure the ends with a toothpick.
Place on grill for about 15-20 minutes or until the bacon is cooked and the cream cheese at the tops of the peppers is slightly golden brown.
Eat!
Servings: 12
Image on this page made by Eucalyp from www.flaticon.com