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Stuffed Jalapenos
Makes 15 Jalapenos
2 packages cream
cheese
2 chopped garlic
1/4 cup finely chopped sun-dried tomatoes from jar
1 tsp Chopped fresh basil leaves
Pinch salt
15 large jalapeno peppers
1 pound thinly sliced bacon
Toothpicks
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, salt, and chopped basil. Mix until mixture is soft and put into a sturdy baggy.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds unless you want the scoutmaster's ears to blow steam.
Cut a corner of the baggy so you can sqeeze the filling into the opening of the peppers with ease. Fill the pepper enough so you can still close the pepper completely so it doesn't spurt out cheese during cooking.
Wrap each pepper with 1 strip of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps prevent the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
BBQ the peppers until they are well roasted, or until the bacon is fully cooked.