Jalepeno Poppers

Jalepeno Poppers - no photo available
Contributed by: Marian

These are great for a tailgate, a bbq, or any time, really.  Watch out - they can be HOT!


12 Large Jalapeno Pepper
1 Can Water Chestnuts
6 Slices Bacon Cut in half
1 pkg Cream Cheese Softened

1 T Paprika
1/2 Cup Soy Sauce
1/4 Cup Brown Sugar
12 Toothpicks


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.


Makes 12 servings.