This was a big hit at the BBQ… especially with the guys.
Jalapeno Peppers (wash and drain) – with a sharp paring knife, cut a circle around the top and remove the top. Use a butter knife or something similar that will fit in the hole and scoop out as many of the seeds as possible.
Fill the inside with a mixture of softened cream cheese and diced cilantro.
Replace the cap snugly.
Wrap a piece of bacon around the outside of the pepper, and hold in place with toothpicks (try to catch part of the cap, to hold it in place also).
Place peppers on a broiling pan (sometimes I use my baking/cooling rack on top of a cookie pan to catch the grease). Bake at 375 until the bacon is completely cooked (cook for about 15 minutes on one side, then about 10 on the other side, but keep an eye on it – it may need to cook a little longer).
Other variations: Mix green onions or a few seeded tomato pieces (diced finely) in with your cream cheese. Be careful with adding ingredients that are full of moisture, as they’ll make it a very messy dish to eat. Also, try mixing in some shredded cheddar with the cream cheese.
NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings. However, I am very interested in any garden related recipes or comments that you’d care to share. Please feel free to send them to me at: email@example.com