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
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.