Sunday, February 6, 2011
12 Jalapeno Peppers
6 oz Goat Cheese
6 oz Shredded Jack Cheese
6 Slices of Bacon - cut in half
3 cloves of Garlic - finely chopped
2 Green Onions - finely chopped
1 teaspoon salt
1 teaspoon black pepper
Optional: 1 4oz can chopped green chiles
Preheat oven to 350 degrees.
Cut the stem end from the jalapenos. With a small paring knife (or jalapeno cleaning tool) remove the seeds and white flesh from inside the jalapeno. Be careful that you don't puncture the pepper. The jalapeno tool works very well for this. Set these aside.
Cook your bacon until its half done. You can fry, broil, bake or microwave it. Drain and set aside.
In a glass bowl mix together goat cheese, jack cheese, garlic, onion, salt and pepper (and green chiles if using). Either in a microwave or a double boiler heat the cheese mixture until the jack cheese melts. Mix everything together thoroughly.
Spoon the cheese mixture into piping bag or large sealable bag with one corner cut off. Squeeze into each hollowed out jalapeno until its full. Wrap each pepper with a piece of bacon and secure it with a toothpick or you can put several on a skewer. Stand the peppers up in a baking dish. If your dish is too large to keep all the peppers upright then crumple up some foil to line the sides. You want the cheese end on top (up). Bake for 30 minutes or until the bacon looks done and the peppers seem tender.