4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons chopped fresh chives or finely chopped green onions
6
jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
Instructions
Step
1
Heat oven to 375°F. Soak toothpicks in small bowl of warm water to prevent burning. Line large rimmed cookie sheet with foil; spray with cooking spray. Place bacon on foil; bake about 12 minutes or until soft and pliable. Transfer to paper-towel lined plate. Discard foil and bacon drippings, or reserve for another use. Spray cookie sheet with cooking spray.
Step
2
In small bowl, mix cream cheese and chives. Spoon or pipe mixture evenly into chile halves.
Step
3
Wrap 1 piece of bacon over top and sides of each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.
Step
4
Bake 11 to 14 minutes or until bacon is cooked through and chiles are tender. Serve warm.
Scared of eating that much spicy pepper? Don't be! The richness of the cheese and bacon balances the heat.
The real heat in fresh chiles is in the internal membranes, and to a lesser extent the seeds. So scrape out the inside of each chile with the tip of small paring knife. Unless you love heat, then flick out the seeds and leave the ribs inside.
The oils in hot chiles (capsaicin) can be seriously irritating to the skin, so if you’re sensitive wear gloves (latex or plastic) while you’re handling them. If you don’t wear gloves, be sure to carefully wash your hands when you’re done with hot water and soap so the oils are completely washed away.
To pipe the cream cheese mixture into the peppers, place softened cream cheese mixture in 1-quart zip-top plastic bag and seal. Cut off one of the bottom corners to create a 1/2-inch hole. Pipe the filling into each pepper half. To use all of the cream cheese mixture, use a pastry scraper or flat plastic spatula to push the mixture towards the cut corner of the bag.
