BarBQ Poppers

BarBQ Poppers 1 cup soy sauce 1 cup packed brown sugar 1 can whole water chestnuts 1 dozen large jalapeño peppers, cored and seeded 8 ounce package cream cheese 1 pound sliced bacon 2 teaspoons packaged barbecue seasoning Pour soy sauce in glass bowl and add the brown sugar; mix well. Add the water chestnuts to the soy mixture. Cover and refrigerate overnight. Fill bottom half of jalapeño with the cream cheese. Stuff in 2 or 3 pieces of water chestnuts on top of the cream cheese. Finish filling jalapeño with cream cheese. Wrap a slice of bacon around the stuffed jalapeno and then sprinkle a little barbecue seasoning on top. Place it on a cookie sheet and repeat until the rest are stuffed. Preheat your grill and cook until the bacon is done, but watch for grease fires. Makes 12