Charred Stuffed Jalapenos

Yield: 14 peppers

Ingredients

• 14 large jalapenos
• 1 package cream cheese (250grams), room temperature
• 4 slices of bacon, fried crisp and crumbled
• 1 tablespoon fresh oregano (15ml)
• ½ cup fresh chives, minced fine (125ml)
• 2 green onion, minced fine
• The zest of 1 lemon
• salt and pepper to taste
• 1 tablespoon olive oil (15ml)

Directions

1. Using a sharp knife, cut along the length of the jalapeno (being careful not to cut through to the other side) to create a pocket.  Leave the tops intact.
2. Using the knife carefully devein and remove seeds from the chili.  Toss chilies with olive oil.
3. Preheat barbeque to 375°F/190°C or medium high temperature.
4. Place chilies on grill and allow to char on the outside for about 3 minutes turning constantly with barbeque tongs.  Remove from grill and refrigerate.
5. When peppers are cool remove the charred skins and discard.
6. In a medium bowl combine the cream cheese with the remaining ingredients and mix well.  Place the mixture in a piping bag.  Pipe the mixture into the peeled peppers.
7. Preheat barbeque to 400°F/204°C or high heat. Place peppers on warming rack and allow the filling in peppers to get warm and gooey.
8. Remove and let cool slightly before serving.