CHARRED STUFFED JALEPENO
CHARRED STUFFED JALEPENO
14 large jalapenos
250 gr cream cheese (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
zest of 1 lemon
salt and pepper to taste
1 tablespoon olive oil (15ml)
Using a sharp knife, cut along the length of the jalapeno to create a pocket. Leave the tops intact, being careful not to cut through to the other side.
Using the knife carefully devein and remove seeds from the chilli. Toss chillies with olive oil.
Preheat barbeque to 375°F/190°C or medium high temperature.
Place chillies on grill and allow to char on the outside 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 until well combined.
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.
Yield: 14 peppers
14 large jalapenos
250 gr cream cheese (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
zest of 1 lemon
salt and pepper to taste
1 tablespoon olive oil (15ml)
Using a sharp knife, cut along the length of the jalapeno to create a pocket. Leave the tops intact, being careful not to cut through to the other side.
Using the knife carefully devein and remove seeds from the chilli. Toss chillies with olive oil.
Preheat barbeque to 375°F/190°C or medium high temperature.
Place chillies on grill and allow to char on the outside 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 until well combined.
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.
Yield: 14 peppers
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