1 pound jalapeno pepper, seeded and minced
1 cup margarine
1 cup brown sugar
1/2 cup vinegar
1 (16 ounce) package cream cheese, softened
1/4 cup finely chopped onion
1 (8 ounce) package cream cheese, diced
1/2 cup butter
2 tablespoons distilled white vinegar
1 teaspoon paprika
1 teaspoon chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon dry mustard
1/3 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon dried dill weed
salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Place Jalapeno peppers in the foil of a 9 inch square baking dish. Top with margarine, brown sugar, vinegar, cream cheese, onion, cream cheese, butter, distilled white vinegar, paprika, cilantro, salt, dried mustard, garlic powder and oregano. Spread cream cheese mixture over jalapeno peppers.
Bake in preheated oven for 35 minutes. Remove foil from jalapenos; sprinkle with white sugar. Bake an additional 10 minutes or until jalapenos are fully cooked and sugar is completely absorbed. Sprinkle with cilantro, salt, dry mustard, garlic powder and oregano. Serve with sliced thin cut bacon.