An appetizer with a kick

Wondering what to bring the next time you get invited to dinner? Tired of stopping to buy chips and pre-made dip five minutes before the barbecue? Store bought appetizers are packed with fat and preservatives, and usually end up costing you more than the homemade versions. If you're ready to get out of the chip and dip rut, try this week's recipe and be the hero of the party!

These three bite appetizers go great with almost any dish. I like to serve them with burgers and a fresh veggie salad. Because of the varying spiciness of jalapenos, be sure to warn your guests about the heat these peppers may be packing.

Stuffed jalapeño peppers

Preheat your grill to medium-high heat.

Ingredients:

2 slices bacon

1/2 c. softened fat free cream cheese

1/2 c. softened cream cheese

1/4 c. shredded sharp cheddar cheese

1/4 c. chopped green onion

1 tsp. lime juice

1/4 teaspoon salt

1 garlic clove, minced

10 jalapeno peppers, halved lengthwise and seeded

cooking spray

1/2 c/ chopped cilantro

1 c. chopped tomato

• Cook bacon until crisp.

• Remove from heat, drain on paper towels and then chop into small pieces.

• Combine chopped bacon, cream cheese, cheddar, green onion, lime juice, salt and garlic.

• Mix well and divide evenly into pepper halves.

• Place peppers on a pre-sprayed grill pan cheese side up.

• Cover and grill for about 8 minutes or until cheese is bubbly and lightly browned.

• Remove from grill and top with fresh tomato and cilantro.

• Serve immediately and enjoy!

Helpful Hints:

• I recommend making these ahead of time. Stuff, cover and chill. Remove from fridge 10 minutes before grilling.

This recipe is a variation of one found in Cooking Light Magazine.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.