Sweet And Spicy Jalapeno Poppers Yum Food

SWEET & SPICY JALAPENO POPPERS

Steps:

• Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half., Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan., Bake at 350° until bacon is firm, 18-20 minutes.

SWEET AND SPICY JALAPENO POPPERS - YUM!

Steps:

• 1. Cut your peppers lengthwise and remove some or all of the seeds (I leave some in); set aside for now. In a small bowl add your cheeses and blend. Spoon into your pepper halves, wrap a strip of your haved bacon around the pepper and secure with toothpicks.
• 2. Now in a shallow bowl or dish combine your brown sugar and seasoning of choice. Coat the peppers with the sugar mixture. Place them in a greased baking pan or cookie sheet lined with foil sprayed with cooking spray.
• 3. Bake at 350° for 18 to 20 minutes or until the bacon is firm. Remove toothpics. Enjoy.

JALAPENO POPPERS

Steps:

• Preheat the grill over medium-high heat. Put the whole water chestnuts in a plastic bowl or container of some type and cover with the soy sauce. Pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you add it so it may take a fair amount of brown sugar. Let them marinate overnight in the refrigerator. In the morning, stir the mixture and let sit until you need them.
• Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill the bottom part of the pepper only. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take the bacon (thin sliced works best) and cut the strips in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. Sprinkle a little bit of all-purpose bbq rub on the top for some color. They are ready to cook.
• Place the poppers on the grill and cook until the bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work well (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.