12 Jalapeño Peppers
16 oz Cream Cheese
1 cup Shredded Cheddar Cheese
1 Medium Tomato chopped
4 slices Bacon
1 clove garlic (or more if you like) minces
1 TBSP basil
Salt and Pepper to taste
12 slices of Prosciutto

Slice the Jalapeño down the center and across the top, but don't cut the heads off. Clean out the seeds. Fry the bacon and make it into bacon bits Combine softened Cream Cheese, Cheddar Cheese, chopped tomato, bacon bits, garlic, basil, salt and pepper, in a bowl. Once mixed, stuff those peppers!!! Just wrap each pepper with 1 slice of Prosciutto, grill, and enjoy with your favorite sauces like sweet and sour and ranch!

Nothing beats tailgating at the BIG HOUSE. U-M football has provided my friends and I some fantastic times and recipes. GO BLUE!!!