This recipe and others can be found in the book excerpt
Barbecue Inferno,by Dave DeWitt and Nancy Gerlach
1 ½ tablespoons cream cheese
1 teaspoon milk
3 tablespoons crab meat (canned works fine)
1/4 teaspoon garlic salt
2 teaspoons chopped fresh cilantro
4 teaspoons dried bread crumbs
Cut out the stems and core the chiles. The opening should be wide enough to fill. The tip of a vegetable peeler works well for this chore.
In a bowl, combine all the ingredients for the filling and mix well. Stuff the cherry peppers with the filling and thread on wooden skewers that have been soaked in water. Be sure to thread the peppers so that the filling side is up.
Grill over a medium fire for about 3 to 4 minutes until hot, and do not turn or the filling could fall out.