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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Diane
Servings: 10
Chiles can irritate the skin, so you might want to wear gloves when working with them!
1 pound thin sliced bacon, slices halved crosswise
20 large fresh jalapeños
8 ounces cream cheese, room temperature — or you can use goat cheese
3 tablespoons chopped fresh cilantro, optional
Partially cook the bacon so it's limp but barely done... drain on paper towels. Cut off stem end from each jalapeño; halve them lengthwise. Scoop out most of the seeds and ribs — The more you leave in the hotter the pepper! Mix the cilantro with the cream cheese. Fill each half pepper with some of the cheese mix, smooth it level. Wrap a piece of bacon around each and secure the ends with a toothpick — These can be made ahead up to this point. Cover and refrigerate.
When you're ready. Place them on the grill. Cook until bacon is nicely browned. If you have mesquite chips to grill over, it's even better. If you don't want to fire up the grill, you can cook these in a fry or grill pan on the stove.