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
- 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.
- Using the knife carefully devein and remove seeds from the chili. Toss chilies with olive oil.
- Preheat barbeque to 375°F/190°C or medium high temperature.
- 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.
- When peppers are cool remove the charred skins and discard.
- 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.
- 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.
- Remove and let cool slightly before serving.