Pole Positon 'peño Poppers

You have a big NASCAR race party and can't think of a killer appetizer? Have a basketful of jalapenos fresh from the garden sitting around?
Here's a recipe that will qualify you at the front of the pack and quickly lapping the #7-Layer Dip car. I pulled this recipe from a The Food Network, as submitted by some guy named Joe Rao. I changed a couple things to give it a little more horsepower (but not heat).

Ingredients:

• 20 large jalapeno peppers
• 1 package of cream cheese at room temperature
• 1/2 cup of shredded mozarella
  
• 1 tablespoon of garlic powder (or 4 garlic cloves minced)
  
• Chopped fresh basil leaves
• Pinch salt and fresh ground black pepper
  
• 10 strips of bacon cut in half
  
• Skewers or toothpicks soaked in water (so not to burn on grill)

Preheat you grill. Cut tops off jalapenos and make a slice down one side of each pepper. Do not cut in half. Take a small paring knife and clean out all white flesh and seeds from inside the peppers (this is where all the heat of the jalapeno resides). Combine cream cheese, mozarella, garlic powder, basil, salt and pepper. Mix until creamy. At this point, put the cheese mixture in a pastry bag. Most folks don't have a pastry bag, so put the mixture in a ziplock bag, squeeze out all the air in the bag, and cut a corner off. Voila...a redneck pastry bag. Take slice of bacon and wrap around each pepper. Once wrapped in bacon, take each pepper and fill inside with cheese mixture. Poke skewers through each pepper (I put five peppers on each skewer).
If you have a grill basket, hang skewers on basket so that jalapenos sit upright. Grill on high heat until bacon is cooked. Remove from grill and let cool for 5 minutes. Crack open your favorite brew, devour, and watch Dale, Jr. suck once again (the only place he wins is the souvenir stand).

It's as simple as that!!!