20 toothpicks, soaked in water for about 15 minutes
Preheat oven to 350°. In a bowl, combine cream cheese, garlic, sun dried tomatoes, Slap Ya Mama Hot Blend Seasoning and cilantro. Mix well and set aside. With a jalapeno laying on it’s side, slice it open creating a seam lengthways along the jalapeno. Then make a cross cut (about ¾ of the way through the jalapeno) just below the top of the jalapeno which in conjunction with the other cut will create a “T” shaped cut in the jalapeno. Carefully open the jalapeno and with a small paring knife carefully remove the core and seeds creating an empty shell. Rinse and set aside. With a spoon or even your fingers, fill each jalapeno with the cream cheese mixture. Be sure not to overfill, the jalapeno should still be able to close up. Wrap each jalapeno with one strip of lightly cooked bacon, securing it in place with about 2 toothpicks per jalapeno. Place jalapenos in a baking dish with their “T” shaped slits facing up and bake for approximately 45 minutes. Serve and enjoy!
Note: These may also be cooked on a grill. If cooking on a grill, cook over medium heat turning occasionally until bacon is crispy.