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