Smokin' Jalapeno Poppers

1. 1

   Preheat the grill to medium high.

2. 2

   Mix all packages of cream cheese with garlic, sundried tomatoes, basil and salt.

3. 3

   Mix until smooth.

4. 4

   Cut a small slice on one side of the pepper and remove all of the meat and seed from the jalapeno.

5. 5

   (I have used the extra jalapeno, finely chopped, in the cream cheese mixture also, only if you like it HOT!

6. 6

   ).

7. 7

   Fill the opening of the jalapeno with the cream cheese mixture using a pastry bag, or whatever kitchen tool allows you to fill it the easiest.

8. 8

   (some times I have found that a steak knife works the best.)

9. 9

   Be careful not to overfill, as filling may spurt out during cooking.

10. 10

    Wrap each pepper with 1 strip of bacon, securing the opening in the pepper with a pre-socked toothpick.

11. 11

    (If serving a large crowd and you are using long metal or wood skewers this works also.

12. 12

    ).

13. 13

    Barbeque the peppers until the bacon is fully cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.