- 1 package of bacon
- 8 oz cream cheese
- 1 tablespoon bacon flavored liquor
- 1 tablespoon garlic powder
Halve the jalapenos and remove seeds and ribs. Arrange the peppers on a cookie sheet. Mix together cream cheese and garlic powder. Spread mixture inside of the jalapenos. Freeze the peppers for 1-2 hours. Cut the slices of bacon in half. Wrap each stuffed pepper with half a slice of bacon. Thread 3-4 jalapeno poppers onto each wooden skewer. Grill for 4-5 minutes per side, or until bacon is cooked.