10 large fresh jalapeños
2 tablespoons olive oil
10 slices bacon, uncooked
1/2 cup string cheese or Oaxaca cheese, chopped small
1/2 cup favorite guacamole recipe

Directions:

1. Preheat a large, nonstick skillet to medium heat for 2 to 3 minutes. Toss the peppers with the 2 tablespoons of oil and add them to hot pan.

2. Cook the peppers, turning as needed, until the skins blister slightly and blacken in most spots. Remove from pan and let cool completely.

3. Once peppers have cooled, carefully make a T shape cut right below the base of the pepper. Open up the pepper and remove all the seeds and membranes. Fill the pepper with cheese on one half and guacamole on the other half. Do not over stuff.

3. Wrap each pepper with bacon and cook at medium heat in that same nonstick pan until the bacon is crisp and cooked through. Transfer peppers to a plate lined with paper towels. Let set for a few minutes before serving because they will be hot! Makes 10 peppers.

Notes: When preparing the guacamole for this recipe, make sure it’s nice and thick and not too watery. It will make for easier stuffing for the peppers.

Found this on Hispanic Kitchen’s site http://www.hispanickitchen.com/profiles/blogs/guacamol-cheese-stuffed-roasted-jalape-o-poppers

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