Grilled Cheese and Bacon Stuffers
4 large jalapenos
8 oz. cream cheese, softened
6 hot peppers, your preferred taste and heat range
4 slices thick sugar-cured smoked bacon
Core the stem plugs from the jalapenos and set aside. With a long, slim knife, remove the seeds and pulp. Puncture the sides of the jalapenos with the knife to allow air to escape while filling. Dice the hot peppers and blend into the cream cheese. Put the cream-cheese mixture into a pastry bag; twist the top of the bag to fill the jalapenos. Insert the stem plug back into the jalapeno and secure it with a toothpick.
Using a spiral pattern, wrap the pepper with bacon and secure with toothpicks. Grill over low coals until bacon is crisp.
Picnic Basket From Kim of Kim's Whim