Here is a great appetizer to serve in the summer. You can control the heat by leaving in some seeds in the Jalapenos

1 Lb Smoked bacon cut in half
20-25 fresh Jalapenos
1 lb Cream cheese
1/4 cup chopped cilantro
1 red bell pepper finely chopped
1 shallot finely chopped
4 cloves garlic finely chopped

In saute pan heat 3Tbs olive oil over medium-high heat
Add Shallots, garlic and bell peppers and saute for 4-5 minutes
Transfer to bowl and add cilantro and cream cheese
Blend well

Cut stems off of Jalapenos and reserve
Using small spoon or butter knive scrape out seeds and membranes of peppers

Using small spoon or pastry bag fill peppers with cream cheese mixture
Put stems back on peppers using a toothpich to secure (This is so filling will not run out while grilling)

Wrap half slices of bacon around peppers and secure with toothpick

Grill over medium heat turning so bacon does not burn

Make a Pitcher of Margaritas and put some beer on ice and Enjoy!

Recipe Courtesy Chef Mike Neylan
www.chefmiketucson.com

This entry was posted on Friday, June 22nd, 2012 at 5:45 pm and is filed under Cooking. Tags for this post: Recipe Tucson Arizona Personal Chef Mike Neylan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.