Jalapeno Diablo Name: PATRICIA BEVAN Base: Bangor Recipe: 20 Jalapeno's 2 packs of 8 oz cream cheese 2 packs of bacon Cut Jalapenos length wise and scoop-out seeds and inside. Soak the jalapeno halfs in a bowl of cold water overnight in the refridgerator. Take jalapenos out of the water and let dry on a papertowel. Cut the pack of bacon in half to make shorter lengths. Fill each jalapeno with cream cheese, wrap a 1/2 piece of bacon around it and stick a toothpick thru it to hold the bacon on. Repeat until all jalapenos are done. Take a throw away aluminum pan and fill with the jalepenos and cook on the grill or in the oven until bacon is done. Makes 40 appetizers. Great for cook-outs or anytime.