‘Smokey’ Jalapeno Poppers

Ingredients:

18 jalapenos, cut in half & seeded

1 8 oz. container of Philadelphia Chive and Onion Cream Cheese (I used the 1/3 less fat….you will have some left)

1 tablespoon of olive oil

18 cocktail sausages, cut in half lengthwise (I use all beef…you may want to make a few extra just in case you are attempted to sample)

1 package of thin cut bacon (12 slices), sliced into thirds

brown sugar (to sprinkle on top before baking)

36 toothpicks

Directions:

Preheat oven to 350 degrees

Heat the olive oil in a saute pan and add the cocktail sausages. Stir and cook until heated through and browned well.

Next, lay the peppers out like as assembly line…and begin stuffing. First, the cream cheese, then add a sausage half.

Take the bacon piece and wrap it around the jalapeno, securing it with a toothpick. Repeat with the remaining jalapenos.

Place jalapenos on a baking sheet and sprinkle liberally with the brown sugar. (This helps to caramelize the bacon)

Bake for 45 minutes in the oven. (If the bacon still isn’t browned, turn on the broiler for a few minutes)

Ready to serve!