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Featured Recipe : Stuffed Jalapeños

--- 1 - Dozen Fresh Jalapeños

--- 1 - 8oz brick of cream cheese, softened

--- 1 - package: Casa Noel Fiery Vegetable Dip

--- 3 - Bacon strips, cut into 12 pieces

--- 1 - Dozen toothpicks

--- 1 - Chile Grill

Throughly mix cream cheese and Casa Noel Fiery Vegetable Dip until smooth and uniform.

Core the jalapeños by cutting off the stem end of the pepper and remove the ribs and seeds, leaving the outer shell of the pepper (hint: most of the heat in a jalapeño is in the core. Save some of the cores and dice them and add to the cream cheese mixture if you want to heat them up a little.) One of these jalapeño corers makes that job a snap.

Stuff each pepper with the cream cheese mixture, level with the top of the pepper. Drape a piece of bacon over the top and insert a toothpick through the side of the pepper to secure the bacon (this also prevents the pepper from sliding through the hole as it cooks.)

Place the peppers on the Chile Grill and place on the grill over medium heat. In about 45 minutes when the bacon is done, the peppers are done. 45 minutes in a 350 degree oven will also get the job done.

We took a tray of 3 dozen of these to a cookout last weekend and they only lasted about 30 minutes!