Ingredients:
1 dozen nice healthy big Jalapenos
8 oz Cream Cheese
1/2 cup minced Cilantro leaves
losely packed , and minced
12 large Prawns or 24 small Prawns
12 strips of bacon, (preferebly on the large side)
Toothpics to secure.
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Directions:
Cut the top off nd leave a small collar at the top. Spoon out the seeds and white ribs.
Spoon out the top as well.
Here is how the clean jalapeno looks and is ready for stuffing.
A step that some take is to soak them in milk for 4 hours to overnight, to reduce some of the heat.
I don't usually do this anymore, as I don't mind the heat.
Soften the cream cheese and blend in the cilantro leaves.
Fill each jalapeno with some cheese and a little on the lid. Then place 1 or 2 prawns
on top of the cheese.
Put the lid on and wrap the bacon around the jalapeno and secure with a toothpick
These are ready for the BBQ.
Cook on medium heat, brown the bacon and turn to cook evenly.
Keep and eye on the Jalapeno. A little flaring up is natural if the grease from
the bacon drips on the hot grates.
The poppers are done when the reach 150 degrees
I serve them with salsa, but they don't really need anything.
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