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Jalapeño Poppers
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| 2 Packages | plain cream cheese at room temperature |
| 10-25 | Jalapeños, de-seeded, keep a few seeds for spicy ness if desired |
| Bacon slices- entire strip cut in halves | |
| Toothpicks | |
| Pinch | salt |
4 Garlic cloves minced
Mix cream cheese, garlic and salt. Slice each jalapeño lengthwise on one side, being careful not to cut the jalapeño in half. Remove seeds. Fill jalapeño with cream cheese mixture. Be careful not to overfill jalapeño with mixture. Wrap each pepper with a piece of bacon and secure with. Toothpick. (Make sure toothpicks are soaked in water prior to securing bacon to pepper). BBQ peppers until lightly roasted or until bacon is fully cooked.
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